I discovered (but certainly didn’t come up with the idea myself) that you can make delicious peach syrup from the leftover peach scraps, mainly the skins and pits.

So now when peaches are in season and I am canning, making peach jam or peach pie I don’t compost the skins and pits (unless the pits split or there are bruised pieces). I either immediately make up a batch of peach syrup while canning/making jam or I put the leftover skins and pits into a freezer bag and collect in the freezer until I have enough to make syrup.

Peach Syrup

It’s hard to call this syrup really a recipe. More like proprotions.

Once you have enough peach skins and pits, I would say you need at least 2 – 4 cups worth to make a batch. Obviously the more pits and skins you have the more syrup you will get.

Basically you just place the skins, peach bits, extra juice and pits in a large pot and fill with enough cool water to cover everything.

Then bring to a boil. Next turn the temperature down and allow it all to simmer together for 45 minutes. Depending on your stove top and pot size make sure it doesn’t boil dry, because if there is no liquid left, then you won’t have any syrup. Turn the element off and allow the mixture to continue to steep until you are ready for the next stage. Strain the mixture through a fine mesh sieve or cheesecloth over a large measuring cup or bowl. Discard the remaining cooked skins and pits.

Measure how much liquid you have before pouring it back into a clean pot. Add double the amount of sugar than peach juice. I do tend to go a little light on the sugar here because it can be really sweet. Though I suppose what is syrup if not sweet. Bring to boil and immediately turn off the heat while stirring. Pour into a large measuring cup and then into sterilized canning jars. Store in the fridge or process 10 minutes in a water canner to seal instead.

Feel good about coming pretty close to making something from nothing. Or at least wasting less and having more deliciousness in your life!

Print

Peach Syrup (from the pits and skins)

How to make delicious homemade peach syrup from the scraps of the skins and pits.

Course Breakfast

Cuisine American

Keyword syrup, peaches, fruit syrup

Prep Time 15 minutes

Cook Time 45 minutes

Ingredients

• 2-6 Cups Peach Scraps skin, pits and any remaining peach flesh or juices fresh or frozen.
• Water
• Granulated Sugar

Instructions

1. Place peach scraps in a large pot and fill with water until covered.
2. Bring to a boil over high heat.
3. Lower heat and continue to simmer on low for 45 minutes.
4. Turn off heat and continue to steep until ready to strain.
5. Strain out liquid through a fine mesh strainer or cheesecloth.
6. Discard leftover cooked skins and pits.
7. Measure remaining strained liquid.
8. Measure twice the amount of sugar.
9. Return to a clean large pot, stirring peach juice and sugar together.
10. Bring to boil over high heat, then immediately turn off heat while stirring.
11. Stir for an additional minute.
12. Pour syrup into sterilized jars and either store in the fridge or process 10 minutes in a boiling water bath canner (with at least 2 inches of water over the lids) to seal.

Come and find me on Pinterest!

Also check out how to make Spiced Apple Jelly from leftover apple peels and cores!

Or Magnolia Syrup from the magnolia tree’s blossoms