Soy Free Honey-Sweetened Peach Preserves
There is something deeply satisfying about a jar of homemade peach preserves sitting on your counter, still warm from the stove. Fresh summer peaches are sweetened here with honey instead of refined sugar, and a touch of Ceylon cinnamon and ground ginger gives the whole thing a gentle warmth that store-bought versions rarely manage. The blanch-and-peel technique makes prep surprisingly painless — a quick dip in boiling water and the skins slip right off. From there, it's just a matter of letting the fruit cook low and slow until it thickens into a glossy, jammy spread with as much or as little texture as you like. For anyone navigating soy sensitivities, this recipe is naturally in the clear — no fillers, no additives, just fruit, honey, lemon, and spice. Spoon it over yogurt, swirl it into oatmeal, or pile it onto a biscuit straight from the oven. Once you've made a batch, it's hard to go back to anything from a shelf.
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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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