How to Make Super Simple Peach Syrup

Karla

5 years ago

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.

Peach, Peaches, How to Make Super Simple Peach Syrup

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!