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Peach Syrup
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Peach Syrup

Peach syrup captures the essence of ripe summer peaches in a golden, pourable form. Perfect for drizzling over pancakes or anywhere you want a taste of peach season.
Prep Time20 minutes
Cook Time30 minutes
Canning Time10 minutes
Total Time1 hour
Course: syrup
Cuisine: American
Keyword: peach canning recipes
Servings: 48 servings (about 3 pints)

Equipment

Ingredients

  • 4 lbs peaches about 12 medium, yellow-fleshed
  • 2 cups water for juice extraction
  • 4 cups sugar
  • 1-2 Tbsp lemon juice optional, fresh or bottled, for flavor

Instructions

  • Wash peaches well to remove fuzz. Pit and quarter them; no need to peel. Place in a large stainless steel saucepan.
  • Add about 1/2 cup water per pound of peaches. Bring to a boil over high heat, stirring frequently. Reduce heat, cover loosely, and boil gently, stirring and crushing occasionally, until softened, about 20 minutes. Do not overcook.
  • Transfer to a dampened jelly bag or cheesecloth-lined strainer set over a deep bowl. Let drip undisturbed for at least 2 hours or overnight. Do not squeeze.
  • In a large saucepan, combine peach juice and sugar. Heat over medium-high heat, stirring constantly, until sugar dissolves. Bring to a boil, reduce heat, and simmer 5 minutes. Stir in lemon juice if using.
  • Ladle hot syrup into prepared jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands to fingertip tight.
  • Process in a boiling water bath canner for 10 minutes for pints or half pints, adjusting for altitude. Let stand in canner 5 minutes before removing.

Notes

This recipe uses a simple 1:1 ratio of juice to sugar. You can reduce sugar to 3 cups for a thinner, less sweet syrup.

Yield

4 cups juice + 4 cups sugar yields about 6 cups syrup (3 pints or 6 half pints). You'll need about 12 medium peaches (roughly 4 lbs) for 4 cups of juice.

Peach Variety

Use yellow-fleshed peaches for best results. White peaches have lower acidity and more delicate flavor. If using white peaches, add 2 Tbsp bottled lemon juice.

No Peeling Required

The skins cook down and strain out with the pulp, saving significant prep time.

Altitude Adjustments

Processing times for half pints and pints are as follows:
  • 0 to 1,000 feet: 10 minutes
  • 1,001 to 6,000 feet: 15 minutes
  • Above 6,000 feet: 20 minutes

Nutrition

Serving: 1Tbsp | Calories: 80kcal | Carbohydrates: 20g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 6mg | Potassium: 47mg | Fiber: 1g | Sugar: 20g | Vitamin A: 123IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.1mg