Honeyed Peach Preserves
Submitted by Darlene
Honeyed peach preserves: ripe peaches and orange peel cooked down with honey, sugar, and a touch of almond extract. Old-fashioned canning project for biscuits, toast, and gifting.
YIELD
60 servingsPREP
30 minCOOK
50 minREADY
2 1/6 hrsHoneyed peach preserves trade some of the white sugar in classic peach jam for honey, giving the finished spread a deeper, floral sweetness that you can taste against the bright fruit. Finely chopped orange (peel and all) gets pre-softened in water, then folded in for natural pectin and a citrusy backbone.
A pinch of salt and a few drops of almond extract sharpen and round out the peach flavor. Cooked to 221°F (105°C) on a candy thermometer, it sets into a glossy, spoonable preserve perfect for biscuits, toast, or jarring up as gifts.
Pro Tips
- The 45-minute peach-and-sugar rest is a must. The sugar pulls out the peach juice (a process called maceration), so the preserves cook to set without needing extra liquid.
- Use ripe but firm freestone peaches. Mushy fruit breaks apart entirely; rock-hard fruit stays chunky and never softens.
- A candy thermometer is the difference between gel and runny preserves. 221°F (105°C) is the magic gel point.
- Stir frequently during the rapid boil. The sugar scorches at the bottom of the pot the moment you stop.
- Follow approved canning procedures (water bath, sterilized jars, proper headspace) for shelf-stable storage. Otherwise refrigerate and use within 3 weeks.
Variations
- Add 1 tablespoon fresh ginger or 1 cinnamon stick during the cook for warm spice notes.
- Swap the orange for half a lemon or use both for sharper citrus brightness.
- Stir in 2 tablespoons bourbon, brandy, or amaretto in the last 5 minutes for a boozy adult preserve.
Ingredients
Directions
Combine peaches, sugar, and honey in Dutch oven.
Cover and let stand for 45 minutes.
Position knife blade in food processor bowl.
Add orange, and top with cover.
Process until finely chopped. Measure chopped orange, and add an equal amount of water.
Cook covered, about 10 minutes or until orange peel is soft.
Set aside. Bring peaches slowly to a boil, stirring frequently until sugar dissolves.
Bring to a rapid boil, and cook 15 minutes, stirring constantly.
Add orange mixture, return to a boil, and cook about 25 minutes or until mixture registers 221 degrees on candy thermometer; stir mixture frequently.
Follow approved canning procedures.
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