Farm To Table

Peach Syrup

Pinterest Hidden ImagePinterest Hidden Image

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.

Jars of homemade peach syrup.Pin

This syrup literally tastes like the summer. One bite and you will sitting on your patio biting into a fresh peach.

Save This Recipe form

Want To Save This Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

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
basket of fresh peaches.Pin

How to make it

To blanch peaches

  1. Start a large pot to boil with water. Set up a large bowl of ice water. Add bottled lemon juice to ice bath.
  2. Wash peaches well. Slice the blossom end (the end opposite the stem end) with an x with a sharp paring knife.
  3. 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.
  4. Remove from boiling water with a slotted spoon.
  5. Immediately add the peach to the ice water bath to stop the cooking process.
  6. Once cool enough to handle, slip the skins off with the paring knife.

To make peach syrup

  1. 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.
  2. For ease, process peaches with skin on. This also adds additional fiber to the syrup.
  3. Pour peach purée into a medium saucepan.
  4. Add lemon juice, water and sugar. Heat on medium high heat stirring often, until sugar melts.
  5. Gradually stir in pectin.
  6. Bring to a boil that cannot be stirred down. Boil 1 full minute, stirring constantly.
  7. Remove from heat. Skim foam if necessary.

To can syrup

  1. Ladle hot syrup into hot jars, leaving ½-inch headspace ( the space between to rim of the jar and the syrup). Remove air bubbles.
  2. Wipe rims with damp paper towel.
  3. Apply lids, screw on bands.
  4. Process pint jars for 10 minutes, adjusting for altitude. (see recipe below)
  5. Allow jars to rest in hot water for at least 5 minutes after processing.
  6. 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.

Peach syrup in jars with fresh peaches and leaves for garnish.Pin

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

Jars assembled in basket.Pin

This homemade peach syrup recipe is incredibly easy. The peach flavor will transport you back to a warm summer day.

Connect with us through our social media ages! FacebookInstagramPinterestTwitter.

If you have any questions or comments, please ask in the comment section below. We’d love to hear from you.

I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

Binky's signature
Close up of jar of peach syrup.Pin

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.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 8 votes
Print Pin Rate
Course: Breakfast, Dessert, sauce
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Canning time: 10 minutes
Total Time: 1 hour
Servings: 32 tablespoons
Calories: 35kcal
Author: Beth Neels
Cost: $5

Ingredients

  • 4 cups peaches 8-10 large peaches
  • 2 tablespoons lemon juice
  • 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

Makes about 2 pints.
To learn how to blanch peaches to remove skin, see article.
Syrup can be water bath canned. If you don’t want to can it, store in the refrigerator for about a month. For longer storage, fresh syrup.
Store in cool place.
Jars are shelf stable for at least 1 year.
Serve with;
  • pancakes
  • waffles
  • French toast
  • ice cream
  • cheesecake
Adjustment for altitude when canning.
0-1000 feet – 10 minutes
1000-3000 feet – 15 minutes
3000-6000 feet – 20 minutes
above 6000 feet – 25 minutes

Nutrition

Calories: 35kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 38mg | Fiber: 1g | Sugar: 8g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 1mg
Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky’s Culinary Carnival!

14 Comments

  1. 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

      1. 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?

        1. 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.

  2. 5 stars
    Peach season is coming so soon and I’m absolutely making this over the summer so I can enjoy that delicious peach flavor in the colder months.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating