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orange coloured peach syrup close up over a waffle

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.