peach recipe

A simple peach syrup recipe makes for a delicious topping on pancakes, waffles and even ice cream. Perfect for canning, this yummy homemade syrup lets you enjoy the flavor of summer peaches year round.

Simple Peach Syrup Recipe

peaches

sugar

water

Remove the pits from the peaches, and slice each one into pieces.

Add the sliced peaches, sugar, and water to a large skillet. Stir to combine.

Bring the mixture to a boil over high heat.

Let the mixture boil, stirring often for 2-3 minutes.

Remove the skillet from heat and let the syrup cool. It will thicken as it cools.

Let the mixture cool for roughly 30 minutes, then press the mixture through a fine sieve or strainer.

Transfer the pressed syrup into a clean glass jar, and discard the pulp.

Store the syrup in a sealed jar, refrigerated, for 3-4 weeks.

Peach Moscow Mule Cocktail or Mocktail is a delicious easy to make drink recipe.

Peach Moscow Mule Mocktail or Cocktail

Peach,

Lime, Juiced

Agave Sweetener

Non-Alcholic Ginger Beer

shots Vodka (Omit for Mocktail)

Lime Wheels For Serving

Peach Crumb Muffins are a soft tender cake like muffin with a coffee cake style crumble filled with plenty of peaches for a delicious crumb topping from Serena Bakes Simply From Scratch.

Peach Crumb Muffins

All-Purpose Flour

Sugar

Salt

Butter, Cut Into Half Tablespoon Size Pieces

Butter

Eggs

Pure Vanilla Extract

Pure Almond Extract

Baking Soda

Baking Powder

All-Purpose Flour or Whole Wheat Pastry Flour

Sour Cream

Diced Peaches, Peeled

These Easy Peach Preserves taste like biting into a juicy peach in the peak of Summer! Only two ingredients and a little patience stand between you and the best peach preserves all year round.

Peach Preserves

Peal and remove pits. If they are freestone peaches, slice around the center and twist to remove flesh from pit. If they do not twist apart, just slice the flesh off the around to pit as close as possible. It isn&#39;t worth fighting with them.

Measure or weigh your peeled and chopped peaches before you add the sugar. The 3.8 kg of whole peaches should yield about 2 Kg chopped peaches or 10 cups.

For each 10 cups or 2Kg (2,000 g) of peaches add 7 ½ cups or 1,700 g sugar. See note below for calculation tips.

It is best if you allow the sugar and peaches to macerate in the refrigerator overnight but it isn’t necessary.

Put the peaches, sugar, and any accumulated juices in a tall-sided pot. Heat gently until sugar has dissolved and the mixture is warm, stirring occasionally. Bring it to a boil and then reduce to low. Skim any foam that collects on the surface. This will keep your preserves clear.

Allow to simmer for 2 hours or until the peaches are beginning to become translucent. Not all the peaches will be at the same stage of doneness, so don’t stress if some are still a vibrant peach color. Test a small amount on a frozen plate. The should thicken and the peach should be tender and soft.

If you overcook the peaches, they will be tough and chewy. You didn’t spend an hour pealing and cutting them to have tough preserves! The consistency of the liquid is loose. Peaches have an incredible amount of moisture. You will have more syrup than peaches, so just accept this an get excited about the possibilities of peach syrup on pancakes and in sorbet.

Meanwhile sterilize your jars in boiling water for 10 minutes or in the dishwasher. Keep warm in a clean towel until ready to use.

Keep a pot of simmering water on for the lids.

Use a ladle to fill the warm, sterilized jars with peaches, straining out some of the liquid before transferring. A canning funnel would be super helpful here. I don’t have one so I just made a bit of a mess and then cleaned it up.

Place lids in simmering water and simmer 5 minutes. Don’t forget that you need to use a new top each time you can!

Wipe each jar clean then place lid on and tighten down the outer ring.

Fill a canning pot or a large, deep pot fitted with a metal cooling rack about half full with water. Bring the water to a simmer and then carefully lower each jar into the water. Add water as necessary so that it covers the jars by at least an inch. Boil for 10 minutes for 4,8, or 12 ounce jars.Boil 15 minutes for 16 ounce jars.

Let cool 10 minutes in the water before removing carefully using canning tongs. Allow to cool down to room temperature 12-24 hours. Be sure they are spaced a few inches apart to allow for circulation. Check the little button on the top –it should be depressed and should not be popped out. If it is popped out, just keep them in the refrigerator and use within three months.

Alternately skip the proper canning if you want. If you don’t feel like really canning them, simply cool the preserves to 70 degrees (room temperature) within 2 hours then below 41 degrees within the next 4 hours. Store them in clean jars in the refrigerator. Your secret is safe with me!

https://www.youtube.com/watch?v=cQ1EP9_YTd0

Professional Pastry Chef Lindsey Farr shows us an easy and delicious peach preserves recipe! This peach preserves tutorial takes you through the few steps, and two ingredients of Peach Preserves. This wonderful peach preserves canning recipe gives you the delightful taste of peaches all year round, and shows you how to easily make peach preserves with fresh peaches!

For printable recipes, notes on customizing, and more tips learned in a professional kitchen: https://cheflindseyfarr.com/peach-preserves/

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Chapters: 
00:00 Intro to Peach Preserves
00:12 Peel your peaches
00:50 Slice our peaches
02:00 Chop our peaches
02:40 Combine the two ingredients
03:57 Bring it to a boil then simmer and skim foam
04:34 Cook until peaches are translucent
05:11 Put preserves into jars
06:21 Strain our preserves
07:28 Top off our jars with liquid
07:49 Seal our jars




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This classic peach preserves recipe canning is a great homemade peach preserves recipe! It's always useful to know how to make peach preserves or jam. Learn here how to make peach preserves at home. Peach desserts are just my favorite, they're so refreshing, like old school soul food peach cobbler and peach pie. No need to add pectin to this wonderful peach preserves recipe without pectin. 

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CLASSIC PEACH PRESERVES: Peach preserves for ice cream and your favorite dishes all year round!

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Simple Peach Syrup Recipe

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Top 4 peach recipe recipes from across the web

The most viewed peach recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Peach Syrup Recipe

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Peach Crumb Muffins

Peach Preserves

The most viewed peach recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine