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Fruits & Vegetables
Peach Syrup
Fruits & Vegetables
Peach Syrup
Inspired by Southern sweet tea, this luscious peach syrup will add gentle fruity flavor to your tea, alcoholic, or non-alcoholic drinks. Enjoy a spoonful in seltzer too.
Makes:
About 5 pint jars (16oz) or 500mL jars
Prep:
1 Hour
Processing Time:
15 Minutes
INGREDIENTS
4 lbs (1.80 kg) (8 med-large) peaches, washed, halved, pitted, and cut into 12 sections (Note - do not use white-flesh peaches)
4 cups (1000 mL) sugar
6 cups (1500 mL) water
1 tbsp bottled lemon juice
½ tsp salt
15 (3 per jar) cardamom pods, lightly crushed (optional)
3 vanilla beans (one half vanilla bean per jar) cut into sections per jar (optional)
½ tsp or cinnamon sticks to fit in each jar (optional)
DIRECTIONS
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Combine peaches, sugar, water, lemon juice, and salt in a large stock pot and bring to a boil. Lower heat and let simmer for 20-30 minutes until peaches soften. Turn off heat.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.
Mash peaches lightly with a potato masher just to break up, leaving them chunky. Let the peaches steep for 30 minutes or until cool enough to strain.
Strain syrup through a mesh strainer into a large bowl. Lightly press on peaches to release any additional syrup, stirring them in the strainer. Pressing firmly will release some peach solids into syrup, an option if you prefer.
NEXT, TIME TO COOK!
Pour syrup back into stock pot (sweetened peaches can be reserved or frozen for another use). Bring syrup back to a boil.
NEXT, LET'S CAN IT!
Place cardamom pods, vanilla bean, or cinnamon sticks, if using, into a hot pint jar.
Ladle hot syrup into a hot jar leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.