Peach Syrup Recipe

a glass jar of peach syrup with a spoon in it on a white wooden board

4.84 from 6 ratings

Made with ripe summer peaches, you’re going to love this delicious peach syrup. This is a delightful homemade treat for pancakes, ice cream, baked goods, drinks, and more.

Prep Time10

Cook Time15

Total Time25

Course: How To

Cuisine: American

Keyword: peach sauce, peach sauce for ice cream

Servings: cups

Author: Sarah Cook

Equipment

Ingredients

3 cups sliced peaches
1 cup water
1 tsp lemon juice
1/3 cup sugar

Instructions

Making Peach Syrup

Combine 1 cup water and 3 cups of peaches in a heavy-bottomed pot.
1 cup water, 3 cups sliced peaches
Break up the peaches using a pastry cutter, potato masher, or wooden spoon.
Cook down over medium heat until the peaches are very soft and steaming.
Blend the peaches with an immersion blender, or in a food processor or blender until smooth.
Mix sugar and lemon juice into the blended peaches, cook on low, stirring often for 2 minutes.
1 tsp lemon juice, 1/3 cup sugar
If you're not canning the syrup, simply transfer it to small containers. Refrigerate and use within two weeks, or freeze for six months.

{Optional} Canning Peach Syrup

Prepare your water bath canner by filling it with water. You need to have enough water to cover the jars by 1 inch once the water is boiling.
Set the canner on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the peach syrup is.
Wash and sanitize your jars. You’ll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170˚F.
Wash your lids and set aside in a clean place.
Place a canning funnel on top of one of the jars.
Ladle the warm peach syrup into jars, leaving 1/4 inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar.
Remove any bubbles from the jar (I use a plastic chopstick).
Use a wet clean rag and wipe the rim of the jars to make sure they are free of any delicious peach sauce.
Place a clean lid on the jar and then a ring. Tighten the ring to fingertip tight.
Using canning tongs, gently place your jars in the canner. Put the lid on, and set your timer. Pro tip: the water must return to a boil in the canner before you can start the timer.
Process half-pints, pints and quarts based on the elevation guide below:
*0-1,000 ft – Half-Pints & Pints =10 min Quarts =15 min
*1,001-6,000 ft – Half-Pints & Pints =15 min Quarts =20 min
*6,000 ft+ – Half-Pints & Pints =20 min Quarts =25 min
Once the jars have processed for the appropriate amount of time, remove the canner from the burner, and carefully remove the lid of the canner (Pro tip: use oven mitts to take the lid off because the steam is super hot).
After the jars sit for 5 minutes in the canner, use canning tongs to carefully remove the jars, and place them on a thick towel in a place where they can be undisturbed for 12 hours.
After the jars have rested for about 12 hours, press down in the middle of each lid. If it "gives" at all, the jar didn't seal. Either enjoy it that day, put it in the fridge, or reprocess it.
Once the jars have sealed and cooled, remove the rings. Label and store sealed jars in a cool (best results are 50-70˚F) dark place for up to 12-18 months.

Notes

You can reduce or increase the sugar depending on your preferences and the sweetness of the peaches. I recommend starting with 1/4 cup and tasting as you go.
If you cooked the peaches with the skin on and would like to remove the skin from the final syrup, pour the hot syrup after blending through a fine-mesh strainer placed over a mixing bowl. You may need to use a spatula to push it all through.
You can thin the syrup with a bit of extra water after adding the sugar if you're looking for a simple syrup consistency.
Nutrition values are an estimate only.

Nutrition