How to make peach syrup using only the skins and pits

It’s always nice to figure out how to use something that you would have normally thrown out. When I can peaches, we throw out a ton of excess peach “stuff” into the compost pile. Then last year I learned how to make delicious peach syrup, that seriously tastes just like that famous pancake restaurant that I don’t think I am allowed to say on here without permission.  And now …. much less peach “stuff” ends up in the compost.

So when you are done canning your beautiful peaches, save all those scraps and whip up an easy batch of peach syrup. It’s really simple to do, and you can seal the jars without actually “canning” anything.

If you don’t can peaches, no worries, you can still make the syrup with any peach “stuff” that you want. You can use peels and pits, or you can even just chop peaches up into pieces.

You are going to want to try this one trust me!

1. Dump all your peach “stuff” into a pot and add water. Only add enough water to keep it from burning. I add water just until I can see it on the side of the pot, not covering my peach stuff. Turn it on high and bring it to a boil. Then turn it back down to medium low and let it simmer for 45 minutes.
2. Prepare your jars by washing them and putting them in the oven on the lowest setting. They have to be hot or your jars won’t seal. Put the flats in a small saucepan of water and bring it to a boil. If you are doing a small batch and you don’t want to seal your jars, just wash whatever containers you are putting it in.
3. Using a strainer with very small holes or a cheese cloth, pour all the juices into a large measuring bowl, keeping the skins and pits out. Don’t squeeze the “stuff” because your syrup will look cloudy instead of clear.
4. Check to see how much juice you have. Pour the juice into a clean pot, turn it on medium high heat, and add twice as much sugar as you had juice. Yes, I know, that’s a ton of sugar, but this is syrup guys! For this batch I had about 4 cups of juice so I added 8 cups of sugar. Stir it all together for a 3-5 minutes to get all the sugar dissolved. You want it to be very hot for this next part.
5. Set a towel on the counter next to the stove. Use an oven mitt to remove a hot jar from the oven. Set a funnel in the jar and scoop syrup into it with a measuring cup or a ladle. Be very careful, everything is very very hot. Once your jar is full, use a fork to remove a hot flat from the boiling water. Set the flat on the jar and screw on a ring. Put the jar on another towel out of the way to seal. Repeat until all of your syrup is in jars.
6. Leave the syrup there for 12 hours so it can cool completely. Check to make sure they sealed.

There ya have it! Delicious fresh peach syrup using the left over “stuff”.

Now you just need to whip up some german pancakes….

If you missed my post teaching you how to can peaches, CLICK HERE.

If you are looking for more preserving recipes I have some great ones HERE.

 

Love the harvest season!

~Farmer’s Wife