Peach Syrup

Published on Sep 15, 2013
Updated on Oct 22, 2019

Peach syrup being drizzled over crepes on a plate.

Homemade Peach Syrup Recipe // Tried and TastyIf 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). 

Homemade Peach Syrup Recipe // Tried and TastyThis 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 // Tried and Tasty

Homemade Peach Syrup Recipe

Course: Side Dish
Cuisine: American
Keyword: Peach Syrup
Prep Time: 30 minutes
Cook Time: 10 minutes
Cool: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Servings: 16
Calories: 102 kcal
Author: Yvonne

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


  1. Prepare canner, jars and lids.  Peel peaches and dice. Add to a large pot and stir in honey and lemon juice.

  2. 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.

  3. 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.

  4. 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.

  5. Skim off any foam that develops while cooking.

  6. 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.

  7. 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.

Recipe Notes

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!

Nutrition Facts
Homemade Peach Syrup Recipe
Amount Per Serving
Calories 102 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 194mg6%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 26g29%
Protein 1g2%
Vitamin A 314IU6%
Vitamin C 7mg8%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*This post may contain affiliate links. I include these links to help you find either specific {or my favorite} products that are used in my recipes. If you purchase an item from the link on Tried an Tasty, I will receive a small commission helping keep my recipes free for you. Thank you for your support!

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17 comments about “Peach Syrup

  1. Dixie

    Hi, just curious, I did not see a final yield….how much syrup this recipe makes. Wondering how many jars I need ready.

  2. Marilyn

    OK – am I the only one that read this different? 10 cups of sliced peaches – then you peel and chop? After measuring 10 cups with the peels on? . . . I have 100 pounds of peaches and am making freeze dried, jam, and am going to try freeze dried grilled bites (cut after grilling) – I made a syrup last year but it wasn’t thick – too much like water. But I’m ready to give this a go hoping that you measure 10 cups of peel on sliced peaches and then peel and chop – –

  3. Brittany E Fowler

    I made this yesterday, and I put all the foam scrapings into a bowl and my 4 year old son couldn’t stay out of it. I also put a stick of cinnamon in the mix as it was boiling. Thought it would add just a hint of flavor. Apparently he liked it.

  4. Kay

    Aid I am processing this, why can’t it stay on a self for six months or so? My batch is cooking to the syrup stage right now, jars are ready. It tastes delicious. I used coco it sugar instead of honey.

  5. Lori

    Wonderful! I have been wanting to make some lovely peach syrup for my buttermilk pancakes for Sunday morning breakfasts. Thank you :)

  6. Jenny

    Stumbled on to your site! What fun recipes! We just bought several pounds of peaches and strawberries and I’m going to try canning for the first time! :)

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