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Made with ripe summer peaches, you’re going to love this delicious Peach Syrup. This is a delightful homemade treat for pancakes, ice cream, baked goods, drinks, and more.
This homemade peach sauce is peak summer deliciousness. You only need a few simple ingredients and about 15 minutes to create this fantastic syrup.
If you have lots of leftover peaches after making this recipe, check out our tutorials on canning peaches, peach preserves, peach butter, how to freeze peaches, dehydrating peaches, peach compote, peach freezer jam, and homemade peach ice cream.
ingredient notes
- Peaches – fresh or frozen will work. For fresh, aim for heavy, ripe peaches. If you can find freestone peaches, they’re much easier to cut. Got annoying cling peaches? Check out our guide on how to cut peaches to get around those pits.
- Sugar – this is entirely optional, but I do recommend a bit just to keep the colors bright and fresh. See notes further in the post about making it entirely sugar-free.
- Lemon – I use both the zest and the juice in this recipe.
This recipe doesn’t require you to peel the peaches, but you are welcome to if you’d prefer. If you need tips, check out our post on how to peel peaches.
Canning Peach Syrup
This syrup is safe to can as written in the recipe card. You can find step-by-step canning instructions in the printable recipe card.
Can I make This sugar-free?
Yes, you sure can!
I have pared it down to only one-third cup of sugar because it helps keep the final (canned) product fresher for a longer period of time. But, I have canned it before without any added sugar and it is still shelf-stable for 12-18 months.
Now, I never advocate changing up tested canning recipes, but given that you can safely can peaches with no sugar added, I am completely comfortable canning low(er)-sugar peach syrup.
You can also use honey, but please note if you plan to can it, the high temps for preserving will kill any of the beneficial properties in the honey.
How to Freeze Peach Syrup
Peach syrup freezes like a boss. You can freeze in your favorite freezer containers, use silicone trays like these Souper Cubes, or even freeze in glass canning jars.
Make sure you use wide-mouth canning jars or jam jars, and leave 1 inch of headspace (the space between the top of the syrup and the top of the jar).
Allow the syrup to fully cool in the jars before freezing. To defrost: set the jar out at room temperature for a few hours, or in the fridge overnight.
Storage
Non-canned:Â Store in the fridge for up to two weeks, or freeze for 3-6 months.
Canned:Â Once the jars have sealed, remove the rings. Label and store sealed jars in a cool (best results are 50-70ËšF) dark place for up to 12-18 months.
If you have the space available, do not stack the jars on top of each other more than two jars high. If you open a jar for use and don’t use it all, you can store it in the fridge for up to 2 weeks.
How to use it
This homemade syrup is great for using on sour cream pancakes, oat milk pancakes, whole wheat pancakes, incorporated into Mojito Mocktails or a Ginger Beer Mocktail, or drizzled over cold start Instant Pot yogurt.
Pro Tips/Recipe Notes
- You can use frozen peaches (related: How to Freeze Peaches). Let them heat up in the pot with a splash of water. You’ll need to cook everything a bit longer to reduce the liquid that is produced as they defrost.
- You can reduce or increase the sugar depending on your preferences and the sweetness of the peaches. I recommend starting with 1/4 cup and tasting as you go.
- You can thin the syrup with a bit of extra water after adding the sugar if you’re looking for a simple syrup consistency.
- If you cooked the peaches with the skin on and would like to remove the skin from the final syrup, pour the hot syrup after blending through a fine-mesh strainer placed over a mixing bowl. You may need to use a spatula to push it all through.
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Making Peach Syrup
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Combine 1 cup water and 3 cups of peaches in a heavy-bottomed pot.
1 cup water, 3 cups sliced peaches
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Break up the peaches using a pastry cutter, potato masher, or wooden spoon.
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Cook down over medium heat until the peaches are very soft and steaming.
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Blend the peaches with an immersion blender, or in a food processor or blender until smooth.
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Mix sugar and lemon juice into the blended peaches, cook on low, stirring often for 2 minutes.
1 tsp lemon juice, 1/3 cup sugar
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If you’re not canning the syrup, simply transfer it to small containers. Refrigerate and use within two weeks, or freeze for six months.
{Optional} Canning Peach Syrup
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Prepare your water bath canner by filling it with water. You need to have enough water to cover the jars by 1 inch once the water is boiling.
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Set the canner on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the peach syrup is.
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Wash and sanitize your jars. You’ll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170˚F.
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Wash your lids and set aside in a clean place.
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Place a canning funnel on top of one of the jars.
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Ladle the warm peach syrup into jars, leaving 1/4 inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar.
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Remove any bubbles from the jar (I use a plastic chopstick).
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Use a wet clean rag and wipe the rim of the jars to make sure they are free of any delicious peach sauce.
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Place a clean lid on the jar and then a ring. Tighten the ring to fingertip tight.
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Using canning tongs, gently place your jars in the canner. Put the lid on, and set your timer. Pro tip: the water must return to a boil in the canner before you can start the timer.
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Process half-pints, pints and quarts based on the elevation guide below:*0-1,000 ft – Half-Pints & Pints =10 min Quarts =15 min*1,001-6,000 ft – Half-Pints & Pints =15 min Quarts =20 min*6,000 ft+ – Half-Pints & Pints =20 min Quarts =25 min
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Once the jars have processed for the appropriate amount of time, remove the canner from the burner, and carefully remove the lid of the canner (Pro tip: use oven mitts to take the lid off because the steam is super hot).
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After the jars sit for 5 minutes in the canner, use canning tongs to carefully remove the jars, and place them on a thick towel in a place where they can be undisturbed for 12 hours.
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After the jars have rested for about 12 hours, press down in the middle of each lid. If it “gives” at all, the jar didn’t seal. Either enjoy it that day, put it in the fridge, or reprocess it.
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Once the jars have sealed and cooled, remove the rings. Label and store sealed jars in a cool (best results are 50-70ËšF) dark place for up to 12-18 months.
- You can reduce or increase the sugar depending on your preferences and the sweetness of the peaches. I recommend starting with 1/4 cup and tasting as you go.
- If you cooked the peaches with the skin on and would like to remove the skin from the final syrup, pour the hot syrup after blending through a fine-mesh strainer placed over a mixing bowl. You may need to use a spatula to push it all through.
- You can thin the syrup with a bit of extra water after adding the sugar if you’re looking for a simple syrup consistency.
- Nutrition values are an estimate only.
Serving: 1tbspCalories: 176kcalCarbohydrates: 23gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 6mgPotassium: 442mgFiber: 3gSugar: 30gVitamin A: 753IUVitamin C: 16mgCalcium: 18mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
