Peach Syrup

peachsyrup2 This Peach Syrup is a great treat in the winter when you can't get great tasting peaches. It's easy, delicious and can be canned.

4 cups peaches (~ 8-10 large peaches)
2 Tbsp. lemon juice, freshly squeezed
⅔ cups water
2 Tbsp. classic pectin
1 cup sugar

Wash peaches well to remove peach fuzz. Halve with a sharp paring knife. Gently twist the two halves in opposite directions to separate. Pry out pit with the knife. For ease, process peaches with skin on. This also adds additional fiber to the syrup. Pour peach purée into a large pot.

Add lemon juice, water and sugar. Heat on medium high heat stirring often, until sugar melts. Gradually stir in pectin.

Bring to a boil that cannot be stirred down. Boil 1 full minute, stirring constantly.

Remove from heat. Skim foam if necessary.

To Can the Peach Syrup:

Ladle hot syrup into hot jars, leaving ½" headspace ( the space between to rim of the jar and the syrup). Remove air bubbles.

Wipe rims with damp paper towel.

Apply lids, screw on bands.

Process pint jars for 10 minutes, adjusting for altitude.

Allow jars to rest in hot water for at least 5 minutes after processing.

Remove to the counter. Let cool to room temperature for 12-24 hours. Check for seal (push the lid in the center. If lid flexes up or down, jar is not sealed and should be stored in the fridge and use first).

Makes about 2 pints.

Cook's Notes:

Syrup can be water bath canned. If you don’t want to can it, store in the refrigerator for about a month. For longer storage, fresh syrup.
Store in cool place.
Jars are shelf stable for at least 1 year.

Serve with:

Pancakes
Waffles
French toast
Ice cream
Cheesecake

Adjustment for altitude when canning:

0-1000 feet – 10 minutes
1000-3000 feet – 15 minutes
3000-6000 feet – 20 minutes
above 6000 feet – 25 minutes