Vegetarian 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. Fresh peaches are blanched and slipped out of their skins before getting cooked low and slow with honey, lemon juice, warm Ceylon cinnamon, and a hint of ginger — a combination that smells absolutely incredible on the stovetop. Honey steps in as the sweetener here instead of refined sugar, giving the preserves a floral depth that pairs beautifully with the natural sweetness of the fruit. You control the texture by how much you mash: leave it chunky and rustic, or work it smoother for a more spreadable result. The plate-wrinkle test tells you exactly when it's ready, so there's no guesswork involved. Ladle it into sterilized jars and you've got a stunning spread for toast, biscuits, yogurt, or a cheese board that tastes like pure summer in every spoonful.
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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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