Thursday, September 8, 2011

Peach Syrup


This recipe is super easy -- No "real" canning involved!

One of the steps when canning your own peaches is peeling them before putting 'em in the jar.  So this recipe is based on that idea.  If you are using whole peaches, just remove the seed and cut the fruit into small pieces.

1. Put peelings (or peach chunks) in a pan and add water just to the level of peelings.  Do not overfill.
2. Bring to a boil.  Turn down heat and simmer for about 30-45 minutes.  (Peelings and peaches will darken a bit and start to break down, giving you more liquid than peaches.)  Longer simmer time = more flavor.  
3. Strain out the peelings, making sure to keep all the liquid!  (I use a fine metal strainer and strain it directly into a pitcher.)
4. Measure the liquid that remains after straining.  Pour liquid back into the pan.  Add sugar at a 2:1 ratio.  (That's right, add twice as much sugar as liquid!)  So if you have 1 quart of liquid, add 2 quarts sugar. 
5. Simmer (stirring occasionally) until sugar is dissolved.  It should be a bit thicker at this point, but know that peach syrup is notoriously thinner than other types of syrup.

6. When sugar is dissolved and syrup is hot, pour hot liquid into hot jars.  Fill, leaving 1/2 inch headspace.  Add hot lid and ring.  Set aside on counter to seal and cool.

We use this syrup as a special treat on pancakes/waffles.  I usually can this in 1/2 pint jars so that I  have a ready made gift for neighbors, friends, and co-workers during the holidays.


  1. What a great idea! I hate wasting the peelings. I canned 45 quarts of peaches yesterday and today I am making this syrup.

  2. This might seem like a silly question but the way you do it, does that seal up the jars so that they're preserved for years like most other canned items?

  3. Wondering if we should do a water bath

  4. Yes they should be water bathed for long term storage.



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