If you haven’t already used up your peaches with all of the other recipes I’ve posted in my series [Peach Butter, Canned Peaches, or Honey-Sweetened Peach Jam] then you MUST make this Peach Syrup. A few weekends ago we went over to our friends house for crepes and games (these are the same friends that gave us the peaches that I used for the Peach Butter). First of all, I had actually been craving crepes.
They are all over Pinterest right now. Second of all, they made a peach syrup to go with them. One taste and I was hooked. I needed to make some of my own peach syrup: STAT.
The best part about this recipe is that it’s SUPER easy to double (or triple, or quadruple).
This peach syrup is absolutely delightful on this Buttermilk Crepes! You can also enjoy this syrup on pancakes, waffles, biscuits, or even ice cream. Heck, if you are like me, you may just want to pull out a spoon and go to town. Not that I would do that.. although this is so yummy, it is tempting!
Homemade Peach Syrup Recipe
This super easy Homemade Peach Syrup recipe will produce a silky smooth, oh so sweet syrup.
- 10 cup Sliced Peaches
- 1 cup Honey
- 2 tbsp Lemon Juice
Prepare canner, jars and lids. Peel peaches and dice. Add to a large pot and stir in honey and lemon juice.
On medium-high, mash ingredients together with a potato masher while heating. Once the peaches are broken down and blended well with the honey, allow to come to a boil.
Transfer to a blender to blend until silky smooth. Depending on the size of your batch, you may need to do this in several small batches. If your blender has a "syrup setting" [like the Blendtec], the blended peaches will heat up and thicken to the syrup stage. If your blender doesn't have that option, pour the liquid into a new, large pot.
Taste the syrup. If it isn't sweet enough (or if the smooth liquid isn't thick enough) add more honey to taste and continue heating until it reaches the syrup stage. You can tell if it has reached the right thickness by dripping the liquid from a spoon. The drops should have a semi-thick consistency and there should be a slight delay before they fall off of the spoon.
Skim off any foam that develops while cooking.
Ladle hot syrup into prepared jars, leaving 1/4 inch headspace. Wipe rim and center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process half-pint jars for 10 minutes.
Remove canner lid. Remove jars from the canner and place them on a folded kitchen towel to cool. When the jars are cool enough to handle (let them rest at last an hour or two), remove rings and test seals. Unsealed jars should be refrigerated and used promptly.
This recipe creates enough syrup for approximately 16 servings. One of the many great things about this recipe is that it’s super simple to scale up or down!