Simple Peach Syrup 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.

homemade peach syrup being spooned over buttermilk biscuits

Is there anything more delicious than fresh summer peaches? I can’t think of anything.

We love the sweet, juicy flavor and like to enjoy it on all sorts of sweet treats.

Rather than just cut up peaches to top our breakfasts and desserts with, I made a fresh peach syrup that’s so good.

homemade peach syrup in a glass jar on a brown plate next to buttermilk biscuits

How to Make

This recipe is very easy. You don’t even need to peel the peaches!

To make it it, remove the pits from the pieces and then slice each one into pieces.

Stir the sliced peaches, sugar and water together in a large skillet.

Then bring the mixture to a boil over high heat. Let the moisture boil for 2-3 minutes, stirring often.

Then remove the skillet from the heat and let it cool. It will thicken as it cools.

After about half an hour, the mixture should be cool enough to press through a sieve or strainer.

Once you’ve strained it, pour the pressed syrup into a clean glass jar. Discard the pulp.

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

simple peach syrup shown in a sealed glass mason jar

How to Can 

Canning makes a great way to make those summer peaches shelf stable for the winter months.

You can can this peach syrup using the traditional water bath method.

If properly canned, the syrup will store well for up to a year. 

Once the seal’s broken though, you will need to refrigerate the syrup (sealed) and use within two weeks.

How To Thicken Peach Syrup

This is above all a ‘simple’ syrup, and if you know anything about simple syrups- while they’re packed full of flavor, they’re often very thin.

While that’s not usually a problem for me, especially if including this in drink recipes, sometimes I need or want a thicker peach syrup.

Thickening this is pretty easy, and you can use one of two different methods.

Thickening With Cornstarch

You can use a cornstarch slurry, mixing a two to one ratio of cornstarch and cold water together. You can use either a very small whisk or a fork to stir this together until evenly combined.

Once smooth, whisk the mixture into the peach syrup once you take it off the heat and it will naturally thicken as it cools.

Do not attempt to just whisk cornstarch into the peach syrup, or this will lead to clumping and just a mess overall.

Thickening With Gelatin

My Southern Grandma preferred thickening her watery fruit syrups with gelatin, if pouring over things so that they weren’t runny and were more like a true syrup.

Not only did it work well, she swore by this method because the gelatin is tasteless and texture-less (if done properly), so the actual syrup retained all of it’s original and intended flavor.

Just like with the cornstarch, you don’t want to add the gelatin directly to the peach syrup mixture. Add a small amount of plain gelatin powder to a bit of cold water, and whisk until evenly combined.

While the peachy syrup is simmering over low heat, slowly pour this gelatin mixture into the syrup and whisk it in. Don’t pour it all in at once.

Watch the mixture carefully to gauge the thickening of the syrup, add more if needed until your desired level of thickness is reached.

Again, work with tiny amounts of the gelatin water at a time and give it a chance to thicken before adding more. The sauce will naturally thicken some as it cools, and too much gelatin will leave you with jello instead of a thickened, pourable syrup.

homemade peach syrup in a glass jar on a brown plate next to buttermilk biscuits

Serving Suggestions

I love drizzling this syrup on pancakes and waffles. It’s also delicious:

  • as an ice cream topping
  • mixed into a milkshake
  • stirred into seltzer or club soda for homemade peach soda (if using the non-thickened original recipe)
  • used as a mixer in a cocktail (if using the non-thickened original recipe)

Tips and Tricks

  • No need to peel the peaches. Straining the mix will remove the pulp and peels.
  • Keep stirring when the mixture boils so it doesn’t burn.
  • Can sub a granulated sugar alternative as long as it has the same melting properties.

Other Homemade Syrups You Might Love

This simple peach syrup recipe is the best summer syrup. Make it and enjoy the sweet taste of peaches year round.

Looking for other homemade syrups? Try these:

If you’ve tried this SIMPLE PEACH SYRUP recipe, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on.

 
homemade peach syrup being spooned over buttermilk biscuits

Simple Peach Syrup 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.
4.58 from 7 votes
Print Pin Rate
Course: Breakfast, Brunch, Condiment, Dessert, Sauce, Syrup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Cool Time: 30 minutes
Total Time: 55 minutes
Servings: 12
Calories: 65kcal

Ingredients

  • 2 large ripe peaches
  • 1 cup granulated sugar
  • 1 cup water

Instructions

  • 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.

Nutrition

Calories: 65kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Sodium: 1mg | Sugar: 17g

 

4 thoughts on “Simple Peach Syrup Recipe

  1. 5 stars
    I’m fixing to can 50 pounds of fresh peaches…. And was wanting to know how to make the syrup that goes over the cut peaches before you put them in a water bath… Do you use ascorbic acid or some other type of preserving canning powder?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.