Description
Peach Syrup is a sweet homemade fruit syrup made from peach skins, pits, and leftover peach pieces. This zero waste recipe turns summer peach scraps into a pourable syrup for pancakes, waffles, biscuits, yogurt, drinks, and desserts.
Ingredients
- At least 2 cups peach scraps, including skins, pits, and leftover peach pieces
- Cold water, enough to cover peach scraps completely
- Sugar, double the amount of strained peach liquid
- Sterilized jelly jars or pint-size Mason jars
Instructions
- Collect clean peach skins, pits, and leftover peach pieces in a freezer bag until you have at least 2 cups.
- Place peach scraps in a large stockpot and cover completely with cold water.
- Bring the pot to a boil over medium-high heat.
- Cover the stockpot, reduce the heat, and simmer for at least 45 minutes. Watch the water level so the pot does not boil dry.
- Discard the peach scraps.
- Strain the remaining liquid through a mesh strainer to remove small pieces.
- Measure the strained peach liquid.
- Add double the amount of sugar as peach liquid. For example, add 8 cups sugar to 4 cups liquid.
- Bring the mixture to a boil and stir until the sugar dissolves.
- Simmer for about 10 minutes, stirring occasionally, until the syrup thickens slightly.
- Pour the hot Peach Syrup into sterilized jars for refrigerator storage, or continue with water bath canning.
- For canning, fill sterilized jars, leaving 1 inch headspace.
- Remove bubbles, wipe rims, add lids, and tighten rings to fingertip tight.
- Place jars in a water bath canner with about 2 inches of water above the jars.
- Bring to a vigorous boil and process for 10 minutes, adjusting for altitude.
- Turn off the heat, remove the lid, and let jars rest for 5 minutes.
- Lift jars out with a jar lifter and cool undisturbed for 12 to 24 hours before checking seals.
Notes
- The more peach scraps you use, the more syrup you will get.
- Freeze peach scraps until you have enough for a batch.
- The syrup may stay slightly thinner than store-bought pancake syrup.
- Use clean peach scraps only.
- Refrigerate uncanned syrup and use it within the next few days.
- Adjust canning time for your altitude.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Syrup
- Method: Stovetop and Water Bath Canning
- Cuisine: American Homestead
Nutrition
- Serving Size: 2 tablespoons
- Calories: 96
- Sugar: 24 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg