Pescatarian Honey-Sweetened Peach Preserves
There is something deeply satisfying about turning a pile of ripe summer peaches into a jar of glossy, fragrant preserves you made entirely from scratch. Honey stands in for refined sugar here, lending a floral, rounded sweetness that plays beautifully against the bright hit of fresh lemon juice. A pinch of Ceylon cinnamon and ground ginger add just enough warmth to make this feel special without overpowering the fruit. The blanch-and-peel technique keeps things tidy and efficient, and you can mash the cooked peaches to whatever texture you like — rustic and chunky or silky smooth. Watching the mixture darken and thicken until it passes the cold-plate test is genuinely one of the most rewarding moments in home preserving. Spread it on toast, swirl it into yogurt, or spoon it alongside a soft cheese board — it works in so many directions. A batch like this is the kind of thing you'll want to keep stocked in the fridge all season long.
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Learn more →Ingredients
16 servings
- 2 lb fresh peaches (about 5–6 medium), peeled, pitted, and roughly chopped
- ½ cup honey
- 2 tbsp fresh lemon juice
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
Instructions
- 1
To peel the peaches, score a shallow X on the bottom of each one, lower them into boiling water for 30–45 seconds, then transfer immediately to a bowl of ice water. The skins will slip off easily. Pit and roughly chop the peeled peaches into 1-inch pieces.
- 2
Combine the chopped peaches, honey, lemon juice, ground Ceylon cinnamon, and ground ginger in a large heavy-bottomed saucepan. Stir to coat the fruit evenly.
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