Peach Syrup
This Peach Syrup is a great treat in the winter when you can’t get great tasting peaches. It’s easy, delicious and can be canned.
This syrup literally tastes like the summer. One bite and you will sitting on your patio biting into a fresh peach.
This is a fresh peach syrup that does not contain any preservatives, additives or stabilizers. It also contains no high fructose corn syrup, as many commercial brands do.
It’s also gluten free and dairy free so it checks all of those boxes, as well.
Ingredients you need
- fresh peaches
- sugar, honey, maple syrup or brown sugar
- lemon juice – use more to make a syrup that is a more tart.
- water
How to make it
To blanch peaches
- Start a large pot to boil with water. Set up a large bowl of ice water. Add bottled lemon juice to ice bath.
- Wash peaches well. Slice the blossom end (the end opposite the stem end) with an x with a sharp paring knife.
- To blanch, once water boils, place whole peaches into boiling water for 1 minute or so. You should see the skin start to peel away at the x that you made.
- Remove from boiling water with a slotted spoon.
- Immediately add the peach to the ice water bath to stop the cooking process.
- Once cool enough to handle, slip the skins off with the paring knife.
To make peach syrup
- Wash peaches to remove peach fuzz. Halve with a sharp paring knife. Gently twist the two halves in opposite directions to separate. Pry out pit with the knife.
- For ease, process peaches with skin on. This also adds additional fiber to the syrup.
- Pour peach purée into a medium saucepan.
- Add lemon juice, water and sugar. Heat on medium high heat stirring often, until sugar melts.
- Gradually stir in pectin.
- Bring to a boil that cannot be stirred down. Boil 1 full minute, stirring constantly.
- Remove from heat. Skim foam if necessary.
To can syrup
- Ladle hot syrup into hot jars, leaving ½-inch headspace ( the space between to rim of the jar and the syrup). Remove air bubbles.
- Wipe rims with damp paper towel.
- Apply lids, screw on bands.
- Process pint jars for 10 minutes, adjusting for altitude. (see recipe below)
- Allow jars to rest in hot water for at least 5 minutes after processing.
- Remove to the counter. Let cool to room temperature for 12-24 hours. Check for seal. (push the lid in the center. If lid flexes up or down, jar is not sealed and should be stored in the fridge and used first)
This syrup can be water bath canned. It can also be stored in the refrigerator for about a month. If you don’t want to can it, it can also be stored in freezer containers for about 12 months.
Variations of peach syrup
You can use sliced peaches instead of processing them prior to making the syrup, you can make a smooth sauce with an immersion blender or blender container, before adding the pectin. If you are using a blender, cover with a kitchen towels to avoid spills. The syrup is very hot and can cause severe burns.
If you would like the syrup clear, strain the peach mixture into a medium bowl, using a fine mesh sieve before adding pectin. Pour syrup back in saucepan and then add pectin and continue with the recipe. Use a flat spoon to push out syrup. Discard solids.
How to use it
This syrup is perfect for a lazy Sunday breakfast and it’s great for drinks and desserts.
- pancakes
- French toast
- waffles
- vanilla ice cream
- use in peach cocktails
- cheesecakes
More peach recipes
More homemade syrups
Helpful tools to use
This homemade peach syrup recipe is incredibly easy. The peach flavor will transport you back to a warm summer day.
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Peach Syrup
Ingredients
- 4 cups peaches 8-10 large peaches
- 2 tablespoons lemon juice
- ⅔ cups water
- 2 tablespoons classic pectin
- 1 cup sugar
Instructions
- Wash peaches well to remove peach fuzz.4 cups peaches
- Halve with a sharp paring knife. Gently twist the two halves in opposite directions to separate. Pry out pit with the knife.
- For ease, process peaches with skin on. This also adds additional fiber to the syrup. Pour peach purée into a large pot.
- Add lemon juice, water and sugar. Heat on medium high heat stirring often, until sugar melts. Gradually stir in pectin.2 tablespoons lemon juice, ⅔ cups water, 2 tablespoons classic pectin, 1 cup sugar
- Bring to a boil that cannot be stirred down. Boil 1 full minute, stirring constantly.
- Remove from heat. Skim foam if necessary.
To can peach syrup
- Ladle hot syrup into hot jars, leaving ½-inch headspace ( the space between to rim of the jar and the syrup). Remove air bubbles.
- Wipe rims with damp paper towel.
- Apply lids, screw on bands.
- Process pint jars for 10 minutes, adjusting for altitude. (see recipe below)
- Allow jars to rest in hot water for at least 5 minutes after processing.
- Remove to the counter. Let cool to room temperature for 12-24 hours. Check for seal. (push the lid in the center. If lid flexes up or down, jar is not sealed and should be stored in the fridge and use first)
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- pancakes
- waffles
- French toast
- ice cream
- cheesecake
Can’t wait to make this. Can the recipe be doubled or tripled without a problem or do you need to make one recipe at a time?
Connie
Yes it can be doubled or tripled. I wouldn’t go more than five times the recipe though. Hope you like it Connie!
Confused do I blend up the peaches in a blender prior to dumping in the pot. Will I need to strain anything if leave peels on?
Yes. Blend them first in a food processor or blender until smooth. Then add the puree to the pot. You don’t have to strain it. It makes it nice and thick and adds fiber.