Nothing says summer quite like the juicy sweetness of a perfectly ripe peach. And if you’re like me, you want that flavor to stick around long after peach season fades. That’s where homemade peach syrup comes in—a rich, fruity way to stretch the season and enjoy those golden flavors year-round.
Whether you’re stirring it into iced tea on a hot day, mixing up a backyard cocktail, or pouring it over a stack of flapjacks by the fire, this syrup adds a mellow, peachy warmth to just about anything.
This recipe leans into the charm of Southern sweet tea but leaves room for your own twist—spices, no spices, thicker or thinner. Use it fresh, or can it and stash a few jars in the pantry for midwinter sunshine.
Here’s how I make it, step by step—from choosing the right peaches to sealing the lid on the last jar.
What You’ll Need
Ingredients (Yields ~5 pint jars)
- 4 lbs (1.8 kg) ripe yellow peaches (about 8 large)
- 4 cups (1,000 mL) sugar
- 6 cups (1,500 mL) water
- 1 tbsp bottled lemon juice
- ½ tsp salt
Optional flavorings per jar:
- 3 cardamom pods (lightly crushed)
- ½ vanilla bean (cut to fit)
- Cinnamon stick (or ½ tsp ground cinnamon)
Note: Do not use white-flesh peaches for canning—they’re lower in acidity and not safe for water bath canning.
Step-by-Step Instructions
Step 1: Prep Your Canning Station
Start by getting your tools and jars ready:
- Set up a boiling water canner with a rack.
- Wash and heat your pint jars in simmering water (do not boil).
- Clean lids and bands with hot, soapy water and set aside.
Tip: Keep jars hot until you’re ready to fill them—this helps prevent cracking when you pour in hot syrup.
Step 2: Make the Peach Syrup
- Slice your peaches into twelfths (12 sections per peach). No need to peel.
- In a large stockpot, combine:
- Sliced peaches
- Sugar
- Water
- Lemon juice
- Salt
- Bring the mixture to a gentle boil, then reduce heat and simmer for 20–30 minutes until the peaches are soft and fragrant.
- Turn off the heat and lightly mash the peaches with a potato masher—just enough to break them up. Let them steep for 30 minutes, or until cool enough to handle.
Step 3: Strain the Syrup
- Pour mixture through a fine mesh strainer into a large bowl.
- Lightly press the peaches to extract more syrup.
- For a clearer syrup, press gently.
- For a thicker, more rustic syrup, press firmly and allow a little peach pulp through.
Tip: Don’t toss the mashed peaches! Freeze or refrigerate them to use later in smoothies, oatmeal, or baked goods.
Step 4: Reheat Syrup
- Pour the strained syrup back into the stockpot.
- Bring it back to a rolling boil.
Step 5: Fill and Seal Jars
- Add optional flavorings (cardamom pods, vanilla bean, cinnamon) directly into each hot jar.
- Ladle hot syrup into jars, leaving ½-inch headspace.
- Remove air bubbles, wipe the rims, and apply lids and bands (fingertip tight).
- Place jars on rack in the canner filled with simmering water (180°F).
Step 6: Water Bath Process
- Make sure water covers jars by 1 inch.
- Cover the canner, bring to a rolling boil, and process for 15 minutes (adjust for your altitude).
- Turn off heat, remove the lid, and let jars rest 5 minutes.
- Carefully remove jars and cool 12–24 hours on a towel-lined counter.
- Check lids for seals (they should not flex when pressed).
Tip: If any jars didn’t seal, refrigerate and use within 2 weeks—or reprocess within 24 hours.
How to Use Homemade Peach Syrup
This sweet, lightly spiced peach syrup pairs beautifully with both drinks and desserts. Here’s how to enjoy it:
- 🍹 Add to cocktails like bourbon peach smash or Bellinis
- 🍵 Sweeten iced tea or lemonade
- 🧁 Drizzle over waffles, pancakes, or vanilla ice cream
- 💧 Stir into sparkling water for a homemade peach soda
- 🍰 Brush over cakes for a fruity glaze
Tips & Troubleshooting
- Syrup too thin? Simmer a bit longer to reduce it before canning.
- Want more pulp? Skip the straining and blend peaches for a thicker “peach sauce.”
- Altitude adjustment: Increase processing time based on your elevation—check your local extension service for specific guidelines.
Store It Right
- Shelf stable for up to 1 year in a cool, dark place.
- Once opened, refrigerate and use within 2–3 weeks.
Capture Summer in a Jar
There’s nothing quite like spooning golden peach syrup into a glass of iced tea on a hot afternoon. Whether you enjoy it in cocktails, sodas, or weekend brunch recipes, this syrup is a perfect way to savor peak-season fruit all year long.
Give it a go—and don’t be surprised if you start dreaming up new flavors to infuse next time.