Turkey Free Honey-Sweetened Peach Preserves
Summer peaches at their peak deserve better than a rushed jam, and this slow-simmered preserve delivers every bit of that sun-ripened flavor in a jar. Fresh lemon juice brightens the fruit while honey steps in as the sweetener, giving the finished spread a floral depth that granulated sugar simply can't match. A whisper of Ceylon cinnamon and ground ginger rounds everything out without overpowering the peach itself. The blanch-and-peel method means the skins slip off in seconds, and from there the whole process is just patient stirring and watching the mixture transform into something glossy and thick. That cold-plate wrinkle test is your foolproof signal that the preserves are ready — no candy thermometer required. Spoon it over toast, swirl it into yogurt, or use it as a glaze, and you'll be glad you made a full batch to keep in the fridge.
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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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