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Ginger Peach Honey

Submitted by: wvhomecanner on September 16, 2010
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Ginger Peach Honey

I steam-juiced some very small peaches from a neighbor’s tree a few weeks ago. The juice was beautiful and I canned some as is and some as peach jelly. I had the peach pulp left and couldn’t bear to toss it.

Difficulty: Intermediate

Cook Time: BWB 15 min  


peach pulp
light brown sugar (1 3/4 cups per 2 cups peach pulp)
ground ginger (1/2 tsp per 2 cups peach pulp)


Run steam-juiced peaches through a food strainer after removing the pits from the pulp. Measure the resulting peach pulp.

For each 2 cups of pulp, add 1 3/4 cups light brown sugar and mix well.

Pour pulp and sugar mixture into a lightly oiled slow cooker.

Vent the lid (I used a wooden spoon handle) and cook the mixture on low, stirring occasionally, until it has thickened to your satisfaction and is somewhat translucent.

Stir in 1/2 teaspoon ground ginger for each 2 cups of peach pulp that you started with. Taste and add more if you prefer.

Ladle into hot 8 ounce jars, debubble. Cap and process in a boiling water bath for 15 minutes.

Four cups pulp made with this recipe yielded 5 half-pints + a little for the cook!

Categories: BWB Jams, Jellies, Butters & Preserves, Steam Juicer

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  1. 9-17

    Made this — wonderful! I added some vanilla bean in too when it was cooking down. VERY GOOD! Love the ginger flavoring in it 🙂

  2. 9-26

    Hi, I made this last week and am a bit disappointed. Not sure if it was the peaches, very late ripening and very clingy. The finished product turned brown. On first look it looks like apple butter. The taste is ok but I was so hoping for something that looked like the picture. I will try it in some recipes that call for fruit butter and on my morning toast but am not sure I will make it again next year.

  3. 10-23

    I tried the peach honey – didn’t have the ginger though. It’s really yummy. If you haven’t tried it over vanilla ice cream yet, you should. Thanks for sharing!

  4. 1-16

    Thank you for posting this recipe, I saw it down under another link and was curious because we have a juice steamer and I didn’t know what to do with the pulp, so we have thrown it away. We just got it last year and made Blackberry jelly. Any ideas or recipes for the pulp of blackberries? I’ve thought about adding it to Vodka and making a flavored vodka.

  5. 1-16

    ooooo, blackberry vodka sounds good!

    you can also dehydrate pulp to further grind up into powders for different flavorings…i do that with tomato pulp from my tomato juice.

    or making simple syrups with it?

  6. 1-16

    Some people make fruit leather from the pulp, usually by adding another fruit (say, applesauce) to add back some flavor. Dehydrating works too like Cindy said. It depends on what the ‘leavings’ look like and how much flavor is left behind. One that I always toss is strawberry pulp – after steam juicing, the berries are grey and not eye appealing AT ALL lol.

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