Honey Peach Preserves


There is nothing quite like biting into a ripe peach. The burst of flavor accompanied by the sweet dripping juice down the side of my face is incomparable. A favorite of mine and I try to incorporate the fruit into as many meals as possible. While I was at the market, scooping as many of these morsels as I good pack into a bag, I started daydreaming about my next day's breakfast. Once home, I got busy and made a batch of Honey Peach Jam. I wanted to keep it healthy, so I substitute sugar for honey and only added just enough. The result was a glistening pot of peach deliciousness. It comes together so quickly since I don't go through the canning process. Instead, I refrigerate my jam.


Ingredients for Honey Peach Preserves:


4 cups of peeled chopped peaches, about 10-12 peaches

2/3 cup water

6 teaspoons lemon juice

Ball RealFruit Low or No-Sugar Pectin

1/2 cup of honey


Time-Saving Tip: Prepare preserves up to a week in advance and keep refrigerated or freeze.


Let's see what we need.

We're ready to cook.


Peel and chop the peaches.


Transfer the fruit to a pot and stir in the water and the lemon juice. Gradually stir in the pectin and bring mixture to a strong boil, over high heat that even when mixed continues to boil. Stir in the honey and return to boil. Continue rapid boiling for a minute.


Use a spoon to skim off any foam.


Pour the jam into the jars, cover, and refrigerate.


It's ready! Honey Peach Preserves are delicious. I love them on anything from English Muffins, to biscuits to ice cream. These preserves are the perfect way to celebrate the peach season.

Enjoy!


Honey Peach Preserves:

  • 4 cups of peeled chopped peaches, about 10-12 peaches

  • 2/3 cup water

  • 6 teaspoons lemon juice

  • Ball RealFruit Low or No-Sugar Pectin

  • 1/2 cup of honey

  • Peel and chop the peaches.

  • Transfer the fruit to a pot and stir in the water and the lemon juice. Gradually stir in the pectin and bring mixture to a strong boil, over high heat that even when mixed continues to boil. Stir in the honey and return to boil. Continue rapid boiling for a minute. Use a spoon to skim off any foam.

  • Pour the jam into the jars, cover, and refrigerate.

  • Time-Saving Tip: Prepare preserves up to a week in advance and keep refrigerated or freeze.

2018 Cranberry Walk