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Honey from the Steam Juicer

Submitted by: wvhomecanner on September 16, 2010
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Honey from the Steam Juicer


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 – what to do, what to do? …




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 – what to do, what to do?

Then I remembered that I had a Peach Honey recipe that I had never tried. Some searching turned up the recipe – and it was a perfect fit.

This could also be considered a ‘butter’ but I just like the ‘honey’ part of the name much better!

I easily plucked the pits from the pulp. There wasn’t a lot of pulp.

So rather than use the full scale food strainer, I ran the pulp through the hand-cranked baby food grinder. Measured four cups of pulp and I was in business.

The original recipe for Peach Honey:

Peaches, ripe
Light brown sugar

Peel peaches, discarding pits. Mash fruit thoroughly. Measure. Add 1-3/4 cups light brown sugar, packed down, to each 2 cups of peach pulp. Set over very low heat until sugar has dissolved and peaches have released some of their juice. Bring to boiling, then reduce heat and let simmer, stirring very frequently to prevent scorching, for about 30 minutes, or until mixture is thick and clear. Seal in hot sterilized jars. Superb with biscuits, pancakes, waffles, and such.

After my changes, How to make Ginger Peach Honey:

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. I had 4 cups of pulp, so I doubled this recipe.

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 two cups of 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!


Get the handy print page and save this to your recipe box here:
Ginger Peach Honey.

You can also find Dede at Yahoo’s Canning2.

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7 comments | RSS feed for comments of this post

  1. 9-16

    Looks delicious. I wish I had some peaches left to try this. If only I would have known about this recipe when I had 6 bushels of peaches sitting in my kitchen!! I can imagine it would have been a real hit with the family.

    Thanks again for another great post.

  2. 9-16

    OOOH, Dede, that looks so good! I love peaches, especially in jam. I will definitely like to try this! Thanks for the post!

  3. 9-16

    Oh this looks so good. This is a keeper. My question is: We like the taste of cinnamon better than Ginger. The recipe calls for 1/2 tsp. per 2 cups of pulp. Would I be able to substitute the cinnamon for the ginger? Or would I add that in addition to the ginger? That sounds like it would be awfully strong, but just wondering. Thanks for another delicious recipe.

  4. 9-16

    I was afraid it might be too late for peaches for some of us by the time I got this posted – have been busy 😛
    Angela, the ginger was just what I added because I like ginger – yes you can add cinnamon instead – start with a little and taste. Remember that it will increase it flavor as it sits. Sounds good!

  5. 9-16

    mmmmmm…I’m making this if I can find some more peaches. I already made spiced peach jam, but this sounds differant & very good too. Seems like maybe you could change the fruit…pear perhaps? thanks 🙂

  6. 9-16

    Upon further thought, I suppose this wouldn’t turn out quite the same using mashed peaches. I wouldn’t want it to turn into taffy & I think that’s what would happen if peaches with all their liquid were used. I’m thinking your calculations are based on very dry pulp with hardly any juice or moisture in it. I don’t have a steam juicer, I do have an Acme Juicerator though & am wondering how this method might work with some of the pulps that are left after juicing apples or carrots. I tried peaches in it many years ago, that was a horrible mess. I have usually just composted anything left over after juicing, but I suppose if I dared to be creative, I could make something from it…interesting.

  7. 2-1

    Thanks for the recipe Dede, this sounds so good. I may have to take come canned peaches and do it. I put anything I can get my hands on in jars so I don’t have to freeze. I just got through with a box of Honey Crisp Apples. Juice, butter, and sauce.
    I was suppose to be stripping a bed so I can sleep on it. Huh!!!

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