A couple of years ago I got a big box of Colorado peaches from a school fundraiser. We ate lots of peaches and I made several pies and cobbler. I still had peaches! So I decided to make some canned peach syrup. I’m going to tell you How to Make Super Simple Peach Syrup for canning.
We get our peaches from Colorado. There are several ways to get peaches. There are school fundraisers and independent sellers. We’ve used both. I’ve also received some for free from my sister-in-law. I make her pie, jam, and syrup in return. We always get a big box/case of peaches. A few times we have to let them ripen a bit more before using them. It’s hard to wait for them sometimes, to get to that soft ripeness and deep yellow color with splashes of dark red.
My favorite ways to use peaches.
- Slice them and eat them. No added sugar. They need to be ripe, slightly soft, a deep yellow, and red.
- Bake pies!
- Make Peach Syrup
- Make Peach Jam
- Freeze Peaches for future use.
My grandma was a canner. She canned lots of jams, jellies, and fruit butters. I remember her huge pressure cooker and how intimidating it looked. She had this huge apricot tree that my cousins and I would climb and play in a lot. When the apricots ripened, we picked and picked apricots. We would eat a few and take some home. My grandma would can them.
She never taught us how to preserve the fruit. Probably because none of us were interested or appreciated the work that was put into it. I grew up in the 80s and that generation was pretty spoiled and preserving food was becoming a lost art. Luckily the art of preserving fruits and vegetables has returned and I think both of m grandmothers would be proud of me!
One of the things I really like about this recipe is that you leave the skin on. No peeling or blanching. It saves so much time. It also puts extra flecks of color in your syrup!
How to Make Super Simple Peach Syrup
If you would like to make one jar of syrup just use 1 cup of peaches (about 2 small peaches), 1 cup of sugar, and 1/3 cup of water. Then follow the instructions below.
Peach Syrup
Ingredients
- 8 C. fresh sliced peaches with skins on
- 8 C. Sugar
- 2 1/2 C Water
Instructions
- Mix water and sugar in a saucepan over medium heat until sugar dissolves.
- Meanwhile, place peaches in food processor and process until all peaches are blended into a thick liquid.
- Add peaches to sugar and water.
- Heat until the syrup starts to boil. Turn head down to simmer. Simmer for 10-20 minutes.
- Pour into sterile jars and water bath for 20 minutes (pint jars). Process longer for larger jars.
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Shoppping
how many jars does the full recipe make?
I believe I made 4 or 5 pint jars.
I do this but I use my peach pits & skins, just cover with water & let simmer for 2 hours. Then strain & add equal parts sugar & let simmer again for about an hour. We freeze & can lots of peaches & this syrup turns a beautiful color! Definitely my kids favorite for breakfast!
Awesome! So simple. Thanks for your comment.
What is your elevation? I’m at 4500 just wondering if I should add time for higher elevation to my water bath? Also, would Lemon juice help with color?
We are at 1800 ft. I’ve never used lemon juice in mine but it may help produce a lighter color.