Rating: 3 stars
7 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

This sweet syrup is also great on ice cream!

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
1 hr 5 mins
total:
1 hr 45 mins
Servings:
24
Yield:
3 to 4 half-pint jars
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

52 calories; protein 0.1g; carbohydrates 13.8g; sodium 2.7mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 4 stars
08/27/2018
After reading some of the reviews about it being runny and not wanting to throw out the solid portions I just puréed mine after bringing to a boil and simmering 25 minutes. We liked it as was just boiled and puréed and didn t add honey. I thought the consistency of it puréed was thick enough for syrup could boil off some more water if thicker consistency desired. Read More
(2)

Most helpful critical review

Rating: 1 stars
09/02/2017
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 was too stong but I used half the amount listed and all I could taste was honey. No peach just very runny honey. Lots of work and threw it out. Read More
(1)
7 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
08/26/2018
After reading some of the reviews about it being runny and not wanting to throw out the solid portions I just puréed mine after bringing to a boil and simmering 25 minutes. We liked it as was just boiled and puréed and didn t add honey. I thought the consistency of it puréed was thick enough for syrup could boil off some more water if thicker consistency desired. Read More
(2)
Rating: 1 stars
09/02/2017
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 was too stong but I used half the amount listed and all I could taste was honey. No peach just very runny honey. Lots of work and threw it out. Read More
(1)
Rating: 4 stars
07/01/2018
Very easy recipe not as thick as some syrup. May reduce water to help thicken next time. Great tasting & will use again. Read More
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Rating: 4 stars
08/07/2017
tasted great. however syrup was not thick enough. Will try again Read More
Rating: 1 stars
11/27/2017
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. Read More
Rating: 3 stars
11/22/2018
I only used this recipe as a guide because I had excess peach juice I did not want to waste. I noticed reviews stating the syrup was too thin and the same happened to me. So I added cornstarch to the mix while boiling and it turned out great! Read More
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