Turmeric Free Honey-Sweetened Peach Preserves
There is something deeply satisfying about turning a pile of ripe summer peaches into a glossy, jewel-toned preserve you made entirely from scratch. This recipe keeps things beautifully simple — fresh peaches, honey, a squeeze of lemon, and just a whisper of Ceylon cinnamon and ginger for warmth. Many store-bought jams and preserves sneak in unexpected spices or colorings that can be a real headache for anyone avoiding certain ingredients, so making your own puts you fully in control of every single thing going into the jar. The honey does double duty here, sweetening the fruit while also helping the preserves develop that thick, glossy consistency that makes a spoonful look almost too pretty to eat. Blanching the peaches first makes peeling them almost effortless, and the long, slow simmer on the stovetop coaxes out the fruit's natural sugars until the mixture deepens in color and clings to the back of a spoon. You can mash the peaches down as much or as little as you like — chunky and rustic or smooth and spreadable, it works either way. Slathered on toast, spooned over yogurt, or tucked alongside a cheese board, this is the kind of homemade pantry staple that makes everything it touches taste a little more special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!