Wheat Free Honey-Sweetened Peach Preserves
Summer peaches at their peak deserve better than a jar full of refined sugar and mystery additives, and this preserve delivers exactly that. Sweetened entirely with honey and brightened with fresh lemon juice, it skips the granulated sugar without sacrificing that glossy, jammy texture you want spread across your morning toast. A pinch of Ceylon cinnamon and ground ginger give it a warm, subtly spiced depth that makes it taste far more complex than the short ingredient list suggests. The blanch-and-peel method keeps the process clean and the fruit flavor front and center, while the cold-plate test ensures you hit the perfect set every single time. For anyone navigating wheat sensitivities, this kind of recipe is a quiet relief — no thickeners, no flour-based stabilizers, just fruit, honey, and heat doing all the work. Rustic or smooth, chunky or silky, the texture is entirely yours to decide with a potato masher and a little patience. Ladle it into jars and you have a pantry staple that earns its place on everything from biscuits to cheese boards.
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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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