Peach Syrup

Decadent. Delicious. Peach simple syrup has a variety of tasty uses. Not to mention, you can process it in a canner to use in winter for wistful reminiscences and anticipation of sweet, juicy, relaxing, warm summer days.

If you want to can the peach syrup

1. Keep 6-8 clean half-pint jars and their lids hot in water.
2. Fill your water bath canner so as to cover the filled jars by an inch or two and get the water hot. I use the canner to keep my jars and lids hot and turn it up to get it boiling while filling the jars.

Getting the flavor from the peaches

I used this recipe for rhubarb syrup as a guideline for making this peach syrup, but scaled it up a little. You could also scale it down, but I don’t know why you would want to. Similarly, you can turn many fruits, fresh or frozen, into simple syrups!

1. Combine 8 cups of chopped peaches and 2 cups of water in a pan.
2. Bring to a simmer and cook until the fruit has gotten soft and broken down some.
3. Strain in butter muslin, flour sack cloth or other similarly woven cloth. This can be done slowly overnight or more quickly by squeezing the juice from the fruit through the cloth. It is possible your syrup will become a little cloudy using the squeezing method, but what we care about around here is taste and nutrition. Neither should be affected by squeezing, should you decide to go for the faster method.

From peachy juice to decadent syrup

1. Add water if necessary to have 4 cups of peachy flavored juice.
2. Combine the juice with 1/2 cup of lemon juice and 4 cups of sugar in a pot.
3. Add 1/4 tsp cinnamon, 1/4 tsp cardamom and a vanilla bean or 2, split open and seeds scraped out and added as well. I used vanilla beans I had previously used to make vanilla extract, so added a bit extra.
4. Bring this beautiful, fragrant concoction to a simmer on the stove until sugar is dissolved. It is now ready to use and can be stored in the fridge. But, if you want to can it for a longer shelf life…

To can

1. Pour the hot syrup into hot half-pint jars, leaving 1/4″ headspace. Leave vanilla beans out of jars.
2. Wipe rims clean and add the hot lids and rings.
3. Process in the boiling water bath canner for 10 minutes, then turn the heat off of the canner and wait 5 minutes before removing the jars.
4. Listen for the beautiful ping of sealed jars. Check your jars when they have cooled. If any haven’t sealed, you have a bonus — you get to put that one in the fridge to enjoy right away.
5. Store jars without rigs and without stacking. If a seal breaks, you want to know! You don’t want to have it reseal because it was confined by a ring or another jar on top.

What can you with peach syrup besides admire its beauty and aroma?

• Add to water or sparkling water, to hot or iced tea or to lemonade
• Use in mocktails
• Pour over ice cream, over cake or in baked goods, over crushed ice to make a snow cone, over yogurt or custard, over pancakes or waffles
• Add to hot cereal
• Use in a marinade or glaze for meat
• Include in a salad dressing
• Freeze for ice cubes or popsicles

Shop the Supplies

• Jars
• Quart Glass Measuring Cup
• Strainers
• Butter Muslin
• Flour Sack Cloths

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Watch Our Peach Syrup Video

While you are here, check out our post about Freezing Peaches.

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