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.