Instructions
1. Prepare the peaches
Bring a pot of water to a boil.
Add peaches for 30–45 seconds, then transfer to ice water.
Peel off the skins easily.
Slice in half, remove pits, and cut into wedges if you prefer.
Toss peach slices with lemon juice + water to keep them from browning.
2. Make the syrup
Add sugar and water to a pot.
Heat until the sugar fully dissolves.
Keep warm on low heat.
3. Fill the jars
Pack peach slices tightly into clean sterilized jars.
Pour the hot syrup over the peaches, leaving 1 cm of headspace.
Remove air bubbles by tapping or using a spoon.
Wipe rims and seal with lids.
4. Process the jars (for safe canning)
Bring a large pot of water to a simmer.
Place jars inside, ensuring water covers them by at least 2–3 cm.
Process for 20 minutes (longer if high altitude).
Remove and let cool completely.
Storage
Store in a cool, dark place for up to 1 year.
Refrigerate after opening and use within 5–7 days.
Serving ideas
On pancakes or waffles
In peach cobbler
Over yogurt
In smoothies
On vanilla ice cream
As a side for roasted meats
If you want, I can also give you:
A no-sugar version
A spiced syrup version (cinnamon, vanilla, cloves)
A “southern-style” thick dessert syrup
Just tell me!
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