It’s peach season in the south.
We learned, the hard way, that peaches that feel ripe when picked may be too ripe as soon as they are brought home. So, instead of my normal process of picking one day and processing the next, we had a marathon kitchen adventure last Saturday. I was too covered in peach juice to bring my camera anywhere near the fray.
This peach syrup is a great use for peaches that are too ripe for almost anything but eating out of hand. I have a few jars stashed away to give to new neighbors or as Christmas gifts.
Remember when canning to check the rims of your jars for cracks or burrs. Never reuse the lids for canning*.
*I do however use the lids for other purposes that don’t require an airtight seal: short term freezing, covering something in the fridge, storing dried beans.*
Before beginning sterilize your jars and keep them hot and start heating the water for processing the jars.
Just before filling the jars sterilize the lids.
- 5 cups peach puree (peeled, pitted, and whirred with a blender)
- 2 cups sugar
- 2 TBSP lemon juice (this is important for the acidity and color)
- 2 tsp vanilla
Yield = 3 pints
Over medium heat in a heavy pot, combine the peach puree, sugar, and lemon juice. Heat to boiling then reduce to a simmer. Simmer, stirring frequently for five minutes. Remove from the heat and add the vanilla.
Pour into the sterilized jars, leaving 1/4″ headspace at the top of each jar. Wipe all the rims with a clean cloth and center the lids. Add the bands and tighten to finger tight (this means don’t strain to tighten them, air needs to be able to escape).
Process in a boiling water bath for 20 minutes.
Remove the jars and allow to cool undisturbed for 24 hours. Before storing, check the lids for a seal. They should not flex when pressed.