Honeyed Peaches

The best and easiest home canned peaches ever!

Growing up I remember my mom canning different fruits and veggies. Over the last few years, I have enjoyed learning how to can and make yummy salsa, jams and this year I did these super easy honeyed peaches! I love a good sweet peach and the honey added to them makes them even more divine.

The thing I love most about making these honeyed peaches is, you don’t have to mess with peeling them!! I don’t know about you but I hate having to scaled my peaches to get the skins off then have them get all squishy in my hands. With this recipe all you need to do is wash your peaches really well. No need to take the skin off. Half the work and mess avoided!!

My kids love and I mean LOVE these peaches. My 5 year old Thomas will inhale a whole pint of these at one sitting if I allowed him to. The recipe calls to make them in pint but, you can make them in quart size jars and extend the processing time by about 10 minutes. That’s what I did and they turned out just fine. I hope you find this recipe as fun, easy and yummy as the pint size version.

Honeyed Peaches


  • 4 pounds Peaches
  • 2 cups Honey
  • 1 cup Granulated Sugar
  • 2 cups Water


  1. Wash the jars and rings. Place your lids in a shallow pan of water with the seal gum facing up. Heat on low. The original recipe says to keep your jars in pot filled with hot water. I don't do that and have not had any problem.
  2. Wash and pit the peaches. Cut into thin slices, approximately 1/2? thick. I slice them a bit thinner.
  3. Combine the honey, sugar and water in a medium saucepan over low heat. Heat until the sugar is dissolved, stirring regularly.
  4. Pack the peach slices into the jars up to 1/2? below the rim. Carefully pour the honey syrup over the peaches so that it comes to 1/4” below the rim. I use a plastic knife to go around the inside of the jar to help remove any air bubbles.
  5. Wipe any syrup off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 25 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.


  1. Judy Eglinger

    Can you use pears,instead of peaches ? I have.pears left over from making apple pear butter,and I thought when I saw your honey peaches recipes that the pears might work.What do you think? Thanks Judy

    • Judy, I apologize for not getting back with you sooner!
      I don’t know why you couldn’t use pears instead of peaches.

      My suggestion would be to do a micro batch before going all out. Cut the recipe in half or in quarters and only make 1 or 2 pints to test it. I got pears in my BBFC basket this week so I am willing to try a micro batch.

      Let me know if you try it too! Happy Canning!! 🙂

  2. Judy Eglinger

    Do you have to use sugar? Can you use splenda ? I try to use less sugar in my diet since I am diabetic. This recipe sounds real yummy.t

    • Judy, In doing a little research, I found you can use Splenda in canning but you need to cut the amount way back since it is sweeter then sugar.
      My suggestion to you is to make the mixture and only add 1/4 cup of Splenda and then taste it. You don’t want it to be overpowering the honey.
      Let me know how it works out! 🙂

  3. You can use really any kind of honey you want. I have used wildflower honey, store bought and some of the honey we can get through BBFC. They all have just a bit of a different taste but overall, it really is up to you! The wildflower honey I used came from Arkansas since I live in Oklahoma

  4. Jeanine Gould

    Are you using the Idaho/Utah? honey we were able to purchase by the gallon? Most of my receipes are based on clover honey and I am trying to find out if I need to adjust because of the darker richer honey from BB.

  5. nadine hingson

    Looks absolutely fabulous!!!!!

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