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)
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;