They will stay at the bottom of the jar if you don’t shake it, so just handle the jar gently when pouring and you’ll have a virtually clear peach syrup in your drinks. Boil the peach syrup: Add the peaches, water, sugar, and vanilla extract to the pot and bring the liquid to a simmer. Stir occasionally until the peaches break down. This will take about 10 minutes. Strain, cool, and your peach syrup is ready! Prepare the peaches: Remove the stone in the center of the peach and chop the flesh into small cubes. Just boil it up into a tasty syrup! Strain through a fine-mesh colander or sieve into a jar or container with a lid. The color of your syrup will depend mostly on the color of the peach skin. Step 1. Place peaches, lemon juice, and boiling water in a medium saucepan. Top with sugar (do not stir). Bring to a simmer over medium-high heat. Reduce heat and simmer, covered, for 30 minutes.

The peach flavored simple syrup can be used to make to make Peach Ice Tea! Try it, you will love it! How is Simple Syrup Stored? Another nice thing about this recipe is that it doesn’t require exact measurements. I provide the measurements that work for me below, but you can easily adapt this recipe to use more or less fruit, sugar, or water. Why I don’t cook this syrup Peaches: A perfect opportunity to use up an abundance of fresh peaches; can also be swapped with frozen peaches.

Make ahead:you can prepare the syrup several days in advance and keep it stored in the refrigerator for up to 2 weeks. The fresh peach flavor is concentrated in this sunny-hued syrup, thanks to a low and slow cook with the whole fruit, brightly colored peach skins and all. You may also choose to puree the cooked peaches or save them to enjoy over oatmeal. Why This Recipe Works Mango: aside from berries, peach mango lemonade is a top favorite of mine. I recommend substituting 1/4-1/3 of the peaches for mango as it’s a stronger flavor. Adjust the ratio to your liking, though.

Peaches: Use ripe, in-season peaches (organic is best). Any color will work, but the final result will vary. Avoid any that are wrinkled or browning. They should be firm with a slight give.

Not only are these old-fashioned canned peaches perfect for eating straight from the jar, but you can also use them to: Once the water in the canner is boiling, carefully transfer the jars to the water bath canner. Ensure they’re fully submerged with at least an inch of water above. Lemon juice: Meyer lemons are wonderful for their sweeter flavor. However, any lemon will work. Lime juice will also work. If you notice any mold, discoloration, or a foul odor when opening the jar, these are signs of spoilage, and you should discard the contents .

Peaches pair well with the fresh flavors of mint and basil, so feel free to steep the syrup with them for a bright and fresh flavor. I prefer to use freestone peaches (rather than clingstone peaches), though, when possible. They have a pit that doesn’t cling to the flesh, making them easy to slice and remove the pit. This saves a lot of time and effort when making large quantities of preserved peaches. How to Can Fresh Peaches cups water water, sparkling water, coconut water, or even a combination of water and alcohol (around 1/4 cup)

Peaches! I love them, One of the best Summer fruits. There are so many wonderful peach recipes to share. After some time, the sugar and citrus oils form a rich syrup in the bottom of the bowl. The peels are discarded and the potent citrusy syrup is used to make classic drinks like punch. First, prepare the peach syrup by combining the chopped peaches, ½ cup sugar, and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat, stirring often.