Peaches are such a delightful fruit! Their juicy, sweet flavor really shines when they’re in season. Do you enjoy them on their own, or do you have a favorite way of incorporating them into recipes? Peaches pair wonderfully with so many dishes, from pies to savory salads!
INGREDIENTS
- Fresh Peeled Peaches (enough to fill 7 quart Mason jars)
- 9 Cups Simple Syrup (medium syrup is typically used, but light or heavy syrup can be swapped based on preference)
INSTRUCTIONS
- Sterilize Jars: Start by sterilizing your Mason jars and lids. This can be done by placing them in boiling water for about 10 minutes or running them through the dishwasher.
- Slice Peaches: Peel and slice the peaches as desired (halves, quarters, or slices). To prevent browning, you can lightly dip the peaches in a mixture of lemon juice and water.
- Pack Jars: Gently pack the peach slices into the sterilized jars. Try to arrange them snugly but without crushing them.
- Fill with Simple Syrup: Prepare your simple syrup by dissolving sugar in water (1 part sugar to 1 part water for medium syrup). Fill the jars with syrup, leaving a 1/2″ headspace at the top to allow for expansion during processing.
- Process Jars: Place the jars in a canning rack and submerge them in a water bath canner. Bring the water to a boil, then process for 25 minutes for quart jars or 20 minutes for pint jars.
- Cool and Store: After the processing time is complete, carefully remove the jars and let them cool on a towel or rack. Make sure the lids have sealed properly (you should hear a “pop” sound). Store in a cool, dark place.
NOTES:
- For a lighter syrup, use less sugar or opt for a light syrup ratio of 1 part sugar to 2 parts water. For a heavier syrup, increase the sugar ratio.
- Ensure the jars are filled with enough syrup to cover the peaches but leave enough headspace for proper sealing and expansion during the canning process.
This method will give you beautifully preserved peaches that retain their sweet, juicy flavor all year long!
