Peach syrup recipe

I have spent most of this holiday weekend working on canning peaches. We do peaches every year since my parents have a peach tree. As you may know, you can't use all of the peach when canning them. You take off the skins and remove the pits. You also cut off the bruised parts. There is quite a lot that gets discarded. I used the bruised and overripe peaches for peach butter.

My sister in law Heather shared this recipe with me. You can choose to make syrup or jelly. My family prefers syrup.

Keep all of your skins and pits. You can even use the bruised or over-ripe fruit for this part!

Put them into a pot and cover them with water. Bring this to a boil and then turn it down to a simmer for about 20 minutes. Pick out the pits.

Pour the juice through a colander into a large bowl. Smash the skins through the colander with a potato masher. Discard the skins at this point.

Pour the peach juice through a colander lined with cheese cloth.

Each batch will take:
5 cups of Peach Juice
1/2 package  (4 1/2 T) of Sure Jell Pectin
7 cups of Sugar

Bring the juice and pectin to a boil. Add sugar slowly and return to a boil for 1 minute. Remove the syrup from the heat and remove the foam. 

Pour jelly into clean jars. Wipe the rim of the jar before adding new hot lids. Tighten the canning ring to finger tight. Process in a water-bath canner for 15 minutes.

Remove from canner. Listen for the lids to pop and you're done!

NOTE: This recipe also works well for pears and apples.