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.


About 5 pint jars (16oz) or 500mL jars


1 Hour

Processing Time:

15 Minutes


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)



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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.

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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.

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To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

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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.

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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.


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Pour syrup back into stock pot (sweetened peaches can be reserved or frozen for another use). Bring syrup back to a boil.


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Place cardamom pods, vanilla bean, or cinnamon sticks, if using, into a hot pint jar.

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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.

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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.