Peach lemonade concentrate captures the bright, sun-warmed flavor of ripe summer peaches in a jar, so you can enjoy a glass of peach lemonade any time of year — even in the depth of winter when fresh fruit is scarce.
This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.
When peach season peaks we often have more fruit than we can use fresh. After pies and cobblers are made and a batch of peach wine is fermenting, some peaches still soften faster than we can eat them. Canning or preserving is a great way to manage a surplus. Unlike jams, butters, or syrups, peach lemonade concentrate is a drink base: a sweet-tart mixture you dilute with water to make pitchers of peach lemonade. Because the peaches are converted to juice rather than a pulp, this method is quick and forgiving with overly soft fruit — no peeling or fine slicing required.
This concentrate follows tested canning guidance for fruit purees from the National Center for Home Food Preservation. The process and processing times are the same as those used for other fruit-based lemonade concentrates, such as strawberry or plum lemonade concentrates. The peaches are cooked and strained to extract clear, flavorful juice; the jarred concentrate combines that juice with lemon juice and sugar, then is processed in a water bath so the jars are shelf-stable.
Notes from My Kitchen
Peach season moves quickly here. Turning very ripe or soft peaches into juice is an efficient way to prevent waste when the harvest outpaces the kitchen. A single batch of concentrate yields several pints; one pint of concentrate makes about a half gallon of finished peach lemonade, so a canner load supplies many refreshing drinks for hot days and fills the pantry for colder months.
Although the recipe is written using lemon juice, you can substitute lime juice to make a peach limeade concentrate if you prefer a slightly different citrus profile.
Quick Look at the Recipe
- Recipe Name: Canning Peach Lemonade Concentrate
- Type: Fruit drink concentrate
- Canning Method: Water bath canning
- Prep/Cook Time: About 30–60 minutes depending on juice drip time
- Canning Time: 15 minutes (adjust for altitude)
- Yield: About 5 pints per canner batch (see yield notes)
- Jar Sizes: Half pint, pint, or quart (do not can in half-gallon jars)
- Headspace: 1/4 inch
- Main Ingredients: Peach juice, lemon juice, granulated sugar
- Difficulty: Easy — simmer, strain, heat together, then jar and process
Peach Lemonade Concentrate Ingredients
The concentrate uses three simple ingredients. Each plays a clear role: peach juice supplies fruit flavor and color, lemon juice adds the bright acidity that makes it lemonade, and sugar balances the tartness so the result is a pleasant, drinkable concentrate rather than a sharp citrus syrup.
- Peach juice: Extracted by simmering ripe peaches and straining. Riper fruit yields richer flavor.
- Lemon juice: Fresh or bottled will work. Strain if using fresh to remove seeds and pulp.
- Sugar: Granulated sugar sweetens and balances the lemonade flavor; it’s for taste, not preservation.
Both fresh and bottled lemon juice are acceptable. Fresh strained juice offers the best flavor, while bottled juice provides consistent acidity. Use plain lemon juice with no added ingredients.
Adjust the Ratio to Your Taste
The ingredient proportions are flexible for flavor. Both peach juice and lemon juice are safe to can on their own with the same process, so you can favor peach or lemon as you prefer. Reduce sugar for a more tart, fruit-forward drink; increase it for a sweeter concentrate. The sugar primarily affects taste rather than preserving the product.
Using a jelly bag to let the cooked peaches drip produces a clear juice. If you prefer more body, gently press some pulp through the strainer; the processing time in the water bath remains the same either way.
Yield Notes
A typical canner batch uses:
- 4 cups peach juice (about 12 medium peaches with 2 cups water)
- 4 cups lemon juice (fresh or bottled)
- 6 cups granulated sugar
This combination generally produces roughly 5 pints of concentrate. Adjust quantities if you scale the recipe up or down.
How to Make Peach Lemonade Concentrate
With the peach juice prepared, finishing the concentrate is straightforward: combine, heat gently, jar, and process.
Juice and Strain the Lemons
Juice the lemons and strain the liquid to remove seeds and excess pulp. Lemon pulp can sometimes lend a bitter note, so a clear lemon juice helps the concentrate taste its best.
Extract the Peach Juice
Quarter the peaches and place them in a pot with the water. Bring to a boil, then simmer gently until the fruit breaks down, about 20 minutes. Transfer the cooked fruit to a jelly bag or several layers of damp cheesecloth and let it drip until you have clear juice. Peeling is unnecessary because the skins strain out; removing pits before cooking can slightly improve clarity.
Heat the Concentrate
Combine the peach juice, strained lemon juice, and sugar in a saucepan. Warm the mixture over medium-low heat, stirring frequently, until the sugar dissolves and the liquid reaches about 190°F — hot and nearly simmering but not boiling.
Canning Peach Lemonade Concentrate
Because the recipe uses cooked peach juice, use the water bath times for fruit purees. Prepare a water bath canner, jars, lids, and bands. Keep jars hot until filling.
Ladle the hot concentrate into jars, leaving 1/4 inch headspace. Wipe rims clean, center lids, and apply bands fingertip-tight. Process jars in a boiling water bath for 15 minutes (for elevations under 1,000 feet). Allow jars to sit in the canner for 5 minutes after turning off the heat, then remove and cool undisturbed for 12–24 hours. After cooling, check seals and store sealed jars in a cool, dark pantry. Refrigerate any jars that did not seal properly, and always refrigerate after opening.
You can also freeze this concentrate in freezer-safe containers with 1 inch headspace if you prefer not to can.
Waterbath Canning Altitude Adjustments
Adjust processing time for altitude as follows:
- Under 1,000 feet: 15 minutes for half pints, pints, and quarts
- 1,001 to 6,000 feet: 20 minutes for half pints, pints, and quarts
- Above 6,000 feet: 25 minutes for half pints, pints, and quarts
Serving Ideas
To reconstitute, mix 1 part concentrate with 3 parts cold water. One pint of concentrate yields about a half gallon of finished lemonade. For variety, serve over ice with a splash of sparkling water for a fizzy drink, add a little concentrate to iced tea for a fruity Arnold Palmer, or freeze into popsicles. A jar of concentrate also makes a thoughtful homemade gift.
Peach Lemonade FAQs
A pint (2 cups) of concentrate makes about 1/2 gallon (8 cups) of prepared lemonade by mixing 1 part concentrate with 3 parts water — 2 cups concentrate plus 6 cups water.
Yes. The peaches are simmered and strained through a jelly bag or cheesecloth to produce clear juice for the concentrate. Allowing the juice to drip longer yields a clearer result; pressing some pulp through will give more body to the finished drink but does not change the canning time.
Both fresh and bottled lemon juice work. Fresh, well-strained juice offers the brightest flavor. If using bottled juice, choose plain lemon juice without additives for the best result.
Peach lemonade concentrate is a convenient, shelf-stable way to enjoy summer peaches year-round. If you enjoy drinkable preserves, consider also making peach nectar or peach syrup to round out your pantry offerings.
Peach Canning Recipes
Peach Butter
Blueberry Peach Jam
Peach Salsa
If you tried this Peach Lemonade Concentrate recipe, please leave a star rating and share your experience in the comments below!
Peach Lemonade Concentrate
Equipment
- Water bath canner
- Jelly strainer with bag (or cheesecloth)
- Canning funnel
- Canning jars, lids, and bands
Ingredients
For the Peach Juice
- 12 medium peaches
- 2 cups water
For the Concentrate
- 4 cups peach juice
- 4 cups lemon juice (fresh or bottled)
- 6 cups granulated sugar
Instructions
- Prepare a water bath canner, jars, lids, and bands.
- Juice and strain the lemons to remove seeds and pulp.
- Quarter peaches, combine with 2 cups water in a pot, bring to a boil, then simmer until soft (about 20 minutes). Strain through a jelly bag or several layers of cheesecloth until clear juice collects. Peeling and pitting are optional.
- Combine peach juice, strained lemon juice, and sugar in a saucepan and stir until the sugar dissolves.
- Heat the mixture to about 190°F, stirring often. Do not boil.
- Ladle the hot concentrate into prepared jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands fingertip-tight.
- Process in a boiling water bath for 15 minutes (adjust for altitude). Turn off heat and let jars rest 5 minutes, then remove and cool undisturbed for 12–24 hours. Check seals.
- To serve, mix 1 part concentrate with 3 parts cold water and adjust to taste.
Notes
Yield: About 4 cups of peach juice requires roughly 12 medium peaches (about 4 pounds). This yields approximately 5 pints of concentrate.
Straining: Allow the cooked peaches to drip in a jelly bag for the clearest juice. Pressing pulp increases body but is a matter of preference — safety and processing times do not change.
Storage: Properly sealed jars keep for up to one year on the shelf. In the refrigerator, the concentrate will last a few weeks. In the freezer, store up to six months with 1 inch headspace for expansion. Refrigerate after opening.
Altitude: Process 15 minutes below 1,000 ft, 20 minutes between 1,000 and 6,000 ft, and 25 minutes above 6,000 ft. Quart is the largest recommended jar size.
Nutrition
Nutrition information is an approximation.
Looking to preserve more than peaches? Consider other drink concentrates and canned beverages as part of your pantry routine; they’re an excellent way to enjoy seasonal flavors year-round.
Drink Canning Recipes
Canning Strawberry Lemonade Concentrate
Canning Lemonade (& Lemonade Concentrate)
Rhubarb Juice Concentrate
