This post is a little heavy on the photos so please forgive me in advance if you really just came here looking for the peach syrup recipe. I really enjoy peaches and use them as the main ingredient in our smoothies. I also have a favorite canning recipe that is a peach syrup. It makes for a wonderful gift since it can top off pancakes, french toast, waffles or ice cream. I have yet to have someone turn me down (or turn their nose up) when I offer them a jar of peach syrup.

As I'm sure you have gathered I use a lot of peaches during the season. I am able to buy "Market Ready" peaches that have only about 24 hours left of peak freshness time for $0.50 a pound. The peaches are still in perfect condition and I'm paying less then the u-pick price. The catch you ask? I have 24 hours to freeze, can or eat all that I buy. With a little planning before buying that is not a problem.


The peach syrup recipe I'm sharing today is actually a water bath canning recipe. If you would like to try the recipe but not can it then follow the directions through add the vanilla then you can cool the syrup and use (it will stay good in the fridge for about a week).



On to the recipe!

Peach Syrup
5 cups of pureed peaches
2 cups sugar
5 t. Fruit Fresh
2 t. vanilla

Combine puree, sugar and Fruit Fresh in a pot. Bring to a boil then let simmer for 5 minutes. Stir in vanilla. Pour into hot jars and process for 20 minutes in a water bath canner.

Variations: There are three ways you can easily vary this recipe. You can not add vanilla, substitute honey for sugar or use 2T. of lemon juice instead of Fruit Fresh.

One of the many ways we enjoy this yummy syrup is on top of vanilla ice cream with homemade granola sprinkled on top. Truly a divine peaches' n cream dish.


How do you dish up your peaches?


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