Ingredients1 h 45 m servings 51
- 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.
- 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.
- 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.
Per Serving: 51 calories; 0 13.8 0.1 0 3 Full nutrition
ReviewsRead all reviews 4
I hardly ever give bad reviews because I believe taste is subjective, but I had to warn folks about this. This was as runny as water. I would never put it on pancakes. Maybe the honey I used wa...
Very easy recipe, not as thick as some syrup. May reduce water to help thicken next time. Great tasting & will use again.
Yummy sounding idea but, Didn't work for me at all. Never able to reach syrup consistency. Very weak tasting. Wasted good local honey & peaches.