Honeyed Peach Pancake Syrup

3.0
(7)

This sweet syrup is also great on ice cream!

2
2
Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
1 hrs 5 mins
Total Time:
1 hrs 45 mins
Servings:
24
Yield:
3 to 4 half-pint jars

Ingredients

  • 6 cups thickly sliced peaches with peels

  • 3 cups water

  • 1 cup honey, or more to taste

  • 3 tablespoons freshly squeezed lemon juice, or to taste

Directions

  1. Combine peaches and water in a nonreactive 3-quart pot. Bring to a boil. Reduce heat and simmer until peaches are soft and have colored the liquid, 20 to 25 minutes. Strain peaches and their juice through a fine-mesh sieve set over a bowl. Let peaches stand, occasionally giving them a gentle press with the back of a spoon, 5 minutes. Discard peach solids.

  2. Return strained juice to pot. Stir in honey to taste. Bring to a boil. Skim off and discard any foam that appears on top. Taste and add lemon juice to adjust sweetness. Pour hot syrup into clean half-pint jars or bottles, leaving 1/2 inch headspace and using wide-mouth jars if freezing. Wipe rims clean with a damp paper towel.

  3. Let cool completely (about 1 hour). Apply clean lids. Store in fridge up to 3 weeks or in freezer up to 6 months.

Cook's Note:

How much honey you'll need depends on the sweetness of your peaches.

Nutrition Facts (per serving)

52 Calories
14g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 52
% Daily Value *
Sodium 3mg 0%
Total Carbohydrate 14g 5%
Total Sugars 14g
Protein 0g
Vitamin C 15mg 73%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 21mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.