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Honeyed Peach Pancake Syrup

"This sweet syrup is also great on ice cream!"
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1 h 45 m servings 51 cals
Original recipe yields 24 servings (3 to 4 half-pint jars)

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  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: 51 calories; 0 g fat; 13.8 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 3 mg sodium. Full nutrition

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Read all reviews 3
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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...

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.

tasted great. however syrup was not thick enough. Will try again