Honey Spiced Peaches: peaches canned in a honey sweetened spiced syrup. Great way to preserve peaches.

Honey Spiced Peaches an Easy Way to Preserve Summer

These Honey Spiced Peaches are an easy way to preserve your summer peach harvest.

Honey Spiced Peaches: peaches canned in a honey sweetened spiced syrup. Great way to preserve peaches.

I had some peaches from the CSA and a neighbor also gifted me some from their tree. I didn’t feel like standing over a hot stove to make jam today. So, I decided to can them to use later, probably in Aunt Geneva’s Peach Cobbler recipe.

The recipe is another winner from my guide to all things canning: The Ball Blue Book Guide to Preserving. If you have never tried canning before, water bath canning is EASY! Especially a recipe like this one that does not involve gelling. Get all of the details from Ball/Kerr here.

In case you need tips on peeling peaches, here’s my easy method:

Honey Spiced Peaches

Prep time30 minutes
Cook time30 minutes
Total time1 hour
Meal type Fruit
Occasion Summer
From book Ball Blue Book Guide to Preserving
Honey Spiced Peaches: peaches canned in a honey sweetened spiced syrup. Great way to preserve peaches.


  • 4lb peaches
  • 2 cups water
  • 1 cup honey
  • 1/2 cup sugar
  • 3 sticks cinnamon
  • 3/4 teaspoons whole allspice
  • 3/4 teaspoons whole cloves
  • 3 pints canning jars with lids (sterilized)


These look best with freestone peaches. Cling peaches taste equally delicious, but are a bit harder to pit cleanly.

Here's a 30 second video demonstrating how to peel peaches.


Blanch peaches to remove peel. Slice in half and remove pit.
In a medium saucepan, combine water, honey and sugar. Cook over medium heat until the sugar dissolves.
GENTLY add peaches and stir until coated in syrup. Cook until peaches are heated, about 3 minutes.
Pack hot peaches into hot jars, leaving 1/2 inch head space.
Add a cinnamon stick, 1/4 teaspoon cloves and 1/4 teaspoon allspice to each jar. Remove air bubbles from jar, add extra syrup if needed.
Adjust two piece cap. Process in a boiling water canner for 20 minutes.




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