Shellfish Free Honey-Sweetened Peach Preserves
There is something deeply satisfying about turning a pile of ripe summer peaches into a jar of golden, fragrant preserves you made entirely from scratch. Honey steps in as the sweetener here, giving the spread a floral depth that plain sugar just can't match, while a touch of Ceylon cinnamon and fresh ginger add warmth without overwhelming the fruit. The blanch-and-peel technique makes prep surprisingly painless — a quick dip in boiling water and the skins practically fall off on their own. From there, it's mostly a matter of patience, letting the fruit slowly bubble down into a thick, glossy preserve that passes the cold-plate wrinkle test before you ever reach for a jar. You can keep it rustic with chunky bits of peach or mash it smooth depending on your mood. Every single ingredient in this recipe is straightforward and naturally free of any seafood-derived additives, so there's no label-reading anxiety involved. Slather it on toast, swirl it into yogurt, or spoon it over biscuits — this one earns its place in the fridge fast.
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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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