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Fresh Honey Syrup Canned Peaches Recipe

Fresh Honey Syrup Canned Peaches Recipe
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Learn how to make delicious canned peaches in a fresh honey syrup that preserves the natural flavors of the fruit. This easy canning recipe ensures you can enjoy the taste of summer peaches all year round.

Ingredients

Scale

Peaches:

  • 18–24 medium peaches (3–4 per pint jar)

Honey Syrup:

  • 3 cups of honey (1/2 cup per pint jar)
  • 9 cups of water (1 1/2 cups per pint jar, adjust based on your preference)
  • Lemon juice (optional, about 6 tablespoons if using 1 tablespoon per jar)

Instructions

  1. Prepare the Jars: Sterilize the canning jars by washing them in hot soapy water or running them through a dishwasher. Keep them warm until ready to use. Sterilize the lids and bands according to the manufacturer’s instructions.
  2. Blanch and Peel Peaches: Pit the peaches. Bring a large pot of water to a boil. Blanch the peaches by submerging them in boiling water for about 30-60 seconds. Remove the peaches with a slotted spoon and transfer them to a bowl of ice water to cool.
  3. Skin the Peaches: Once cooled, peel the skins off the peaches. The skins should slip off easily.
  4. Prepare the Peaches: Cut the peaches in half and slice them into desired sizes (halves, quarters, or slices).
  5. Make the Honey Syrup: In a large saucepan, combine 3 cups of honey with 9 cups of water to create a light syrup. Bring the mixture to a simmer and stir until the honey is fully dissolved.
  6. Pack the Jars: Add a bit of lemon juice to each jar if desired to prevent browning (about 1 tablespoon per pint jar). Pack the peach slices into the warm jars, leaving about 1/2 inch of headspace at the top. Pour the hot honey syrup over the peaches, ensuring they are fully covered while maintaining the 1/2 inch headspace.
  7. Remove Air Bubbles: Use a bubble remover to remove any air bubbles by running it along the inside edges of the jars. Adjust the headspace if necessary by adding more syrup.
  8. Seal the Jars: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the sterilized lids on the jars and screw on the bands until fingertip tight.
  9. Process the Jars: Place the filled jars into a water bath canner with a rack. Ensure the jars are covered by at least 1 inch of water. Bring the water to a boil and process the jars for about 20 minutes (adjust processing time for altitude if necessary).
  10. Cool and Store: After processing, carefully remove the jars from the canner using a jar lifter and place them on a towel or cooling rack. Allow the jars to cool undisturbed for 12-24 hours. Check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed. Any unsealed jars should be refrigerated and used first. Label the jars with the date and store them in a cool, dark place. Properly sealed jars can be stored for up to a year.

Notes

  • Experiment with different peach varieties for unique flavors.
  • Adjust the sweetness of the syrup to suit your taste preferences.

Nutrition

Keywords: Canned peaches, Honey syrup, Canning recipe, Preserved peaches, Fruit preservation

Find it online: https://www.sanacooks.com/fresh-honey-syrup-canned-peaches-recipe/