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Place peach scraps in a large pot and fill with water until covered.
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Bring to a boil over high heat.
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Lower heat and continue to simmer on low for 45 minutes.
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Turn off heat and continue to steep until ready to strain.
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Strain out liquid through a fine mesh strainer or cheesecloth.
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Discard leftover cooked skins and pits.
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Measure remaining strained liquid.
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Measure twice the amount of sugar.
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Return to a clean large pot, stirring peach juice and sugar together.
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Bring to boil over high heat, then immediately turn off heat while stirring.
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Stir for an additional minute.
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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.