Peach syrup captures the bright, sun-warmed flavor of ripe summer peaches in a clear, pourable syrup that’s ready to use straight from the jar. Use it to dress pancakes and waffles, add to cocktails, sweeten iced tea, or spoon over ice cream for a fresh taste of late-summer peaches.
This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.
Homemade peach syrup concentrates the fruit’s natural aroma and sweetness without the work of peeling. The technique mirrors juice extraction for jelly: cook quartered peaches with a small amount of water, let the cooked fruit drain through a jelly bag or cheesecloth to collect clear juice, then combine the juice with an equal amount of sugar. The result is a pourable, vibrant peach syrup rather than a set jelly.
This version follows the juice extraction method popularized in safe home-preserving references. Yellow-fleshed peaches are recommended because they hold up to cooking and canning better than white varieties, which have lower acidity and a more delicate flavor.
Notes from My Kitchen
Peach syrup feels like a little shortcut to full peach flavor. You get the bright taste of canned peaches without blanching and peeling; the skins and pulp cook down and strain out. I use this syrup mostly at breakfast—drizzled over pancakes or waffles—but it’s also my go-to for easy summer cocktails. Add a splash to sparkling wine for a simple bellini, stir it into iced tea, or mix with sparkling water for a refreshing peach soda the kids love.
Quick Look at the Recipe
- Recipe Name: Peach Syrup
- Recipe Type: Fruit Syrup
- Canning Method: Water Bath Canning
- Prep Time: About 20 minutes (plus juice extraction time)
- Cook Time: About 10 minutes
- Canning Time: 10 minutes for pints or half pints (see altitude adjustments)
- Yield: About 3 pints or 6 half pints
- Jar Sizes: Pints or half pints
- Headspace: 1/4 inch
- Ingredients Overview: Peach juice and sugar (1:1 ratio)
- Difficulty: Easy
Ingredients
This recipe uses a simple 1:1 ratio of peach juice to sugar. Expect about 3 medium peaches (roughly 1 pound) per cup of juice, so plan on approximately 12 medium peaches (about 4 pounds) to yield 4 cups of juice for this batch.
- Peaches: About 4 pounds (roughly 12 medium), yellow-fleshed for best flavor.
- Water: About 1/2 cup per pound of peaches for the juice extraction.
- Granulated Sugar: 4 cups (use 3 cups if you prefer a less sweet syrup).
- Lemon Juice: 1–2 tablespoons, optional. Adds brightness and helps preserve color; use fresh lemon juice if possible.
Scale easily: for each cup of peach juice, use one cup of sugar.
Step-by-Step Instructions
Once the peach juice has been strained, the syrup comes together quickly. Prepare your water bath canner so it’s ready when the jars are filled.
Prepare the Peaches
Rinse peaches to remove fuzz, pit and quarter them. Peeling is unnecessary because the skins will cook down and be removed during straining. Put the quartered peaches into a large stainless steel saucepan.
Extract the Juice
Add about 1/2 cup water per pound of peaches. Bring to a boil over high heat, stirring often. Reduce to a gentle boil, cover loosely, and cook, stirring and crushing occasionally, until the fruit is soft—about 20 minutes. Avoid overcooking, which can dull color and flavor.
Strain the Juice
Transfer the cooked peaches to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let the mixture drip undisturbed for at least 2 hours or overnight to collect clear juice. Do not squeeze the bag if you want a clearer syrup; a little cloudiness is fine and won’t affect taste.
Make the Syrup
In a large stainless steel saucepan, combine the strained peach juice and sugar. Heat over medium-high, stirring constantly until the sugar dissolves. Bring to a boil, then simmer for about 5 minutes. Stir in lemon juice if using.
Fill Jars
Ladle the hot syrup into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, center lids on the jars, and screw on bands fingertip-tight.
Canning Peach Syrup
If you plan to refrigerate, the syrup will keep for several weeks. For shelf-stable storage, process the jars in a boiling water bath. Lower jars into the canner with at least 1 inch of water covering them and process pints or half pints for 10 minutes, adjusting time for altitude as noted below.
After processing, turn off the heat and let jars sit in the canner for 5 minutes. Remove jars and cool undisturbed on a towel-lined counter for 12–24 hours, then check seals before storing.
Altitude Adjustments
Adjust processing times for water bath canning by elevation:
- 0 to 1,000 feet: 10 minutes
- 1,001 to 6,000 feet: 15 minutes
- Above 6,000 feet: 20 minutes
Yield Notes
This recipe yields about 6 cups of syrup, enough for 3 pints or 6 half pints. Juice yield varies with peach variety and ripeness; freestone peaches are easier to pit but either type will work for this method.
Serving Ideas
Drizzle peach syrup over pancakes, waffles, French toast, or biscuits. Spoon it over vanilla ice cream, pound cake, or panna cotta for a simple, elegant dessert. For drinks, it makes an effortless bellini with sparkling wine, sweetens iced tea or lemonade, and mixes beautifully with bourbon. Combine with sparkling water for a refreshing peach soda.
It also works well in savory applications: brush peach syrup on grilled or roasted pork, chicken, or duck during the last few minutes of cooking to form a glaze. A pinch of chili flakes or a touch of fresh ginger pairs nicely with the fruit’s sweetness.
Peach Syrup FAQs
No. The skins break down during cooking and are removed during straining, saving a lot of prep time compared with canning peach halves or slices.
Yellow-fleshed peaches are preferred. White peaches are lower in acidity and have a subtler flavor that can be lost in cooking. If you do use white peaches, consider adding 2 tablespoons bottled lemon juice to ensure safe acidity for canning.
Yes. The strained pulp makes excellent fruit leather, can be passed through a food mill to make peach butter or peach applesauce, or stirred into oatmeal or yogurt.
Peach Canning Recipes
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If you tried this Peach Syrup recipe, leave a star rating and share your thoughts in the comments below!
Peach Syrup
Equipment
- Water bath canner
- Pint or half-pint mason jars
- Canning lids and bands
- Large stainless steel saucepan
- Jelly bag or cheesecloth
- Jar lifter
- Canning funnel
Ingredients
- 4 lbs peaches (about 12 medium, yellow-fleshed)
- 2 cups water (for juice extraction; about 1/2 cup per pound)
- 4 cups granulated sugar (reduce to 3 cups for a less sweet syrup)
- 1–2 Tbsp lemon juice (optional, fresh or bottled)
Instructions
- Wash peaches, pit and quarter; no need to peel. Place in a large saucepan.
- Add about 1/2 cup water per pound of peaches. Bring to a boil, stirring frequently. Reduce heat, cover loosely, and simmer, stirring and crushing occasionally, until softened, about 20 minutes. Do not overcook.
- Transfer the cooked fruit to a dampened jelly bag or cheesecloth-lined strainer over a deep bowl. Let drip undisturbed for at least 2 hours or overnight. Do not squeeze the bag for a clearer syrup.
- In a clean saucepan, combine the strained peach juice and sugar. Heat over medium-high, stirring until the sugar dissolves. Bring to a boil, then simmer 5 minutes. Stir in lemon juice if using.
- Ladle hot syrup into prepared jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands fingertip-tight.
- Process in a boiling water bath canner for 10 minutes for pints or half pints, adjusting for altitude. Let jars stand in the canner for 5 minutes before removing, then cool undisturbed and check seals.
Notes
This recipe uses a 1:1 ratio of juice to sugar. Reducing sugar to 3 cups will yield a thinner, less sweet syrup.
Yield
About 6 cups syrup (3 pints or 6 half pints). Approximately 12 medium peaches (4 lbs) are needed for 4 cups of juice.
Peach Variety
Use yellow-fleshed peaches for the best flavor and acidity. If using white peaches, add 2 Tbsp bottled lemon juice for safe acidity when canning.
No Peeling Required
The skins cook down and strain out, saving prep time.
Altitude Adjustments
- 0 to 1,000 feet: 10 minutes
- 1,001 to 6,000 feet: 15 minutes
- Above 6,000 feet: 20 minutes
Nutrition
Nutrition information is an approximation.
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