Description
Fresh Honey Syrup Canned Peaches preserve ripe summer peaches in a light honey syrup for sweet, shelf-stable fruit you can enjoy all year.
Ingredients
Scale
- 18 to 24 medium ripe peaches, about 3 to 4 peaches per pint jar
- 3 cups honey
- 9 cups water
- 6 tablespoons lemon juice, optional, about 1 tablespoon per pint jar
Instructions
- Wash pint jars in hot, soapy water or run them through the dishwasher, then keep them warm until ready to fill.
- Prepare lids and bands according to the manufacturer directions.
- Pit the peaches, then bring a large pot of water to a boil.
- Blanch the peaches in boiling water for 30 to 60 seconds.
- Transfer the peaches to a bowl of ice water and let them cool.
- Peel off the skins, then cut the peaches into halves, quarters, or slices.
- Combine honey and water in a large saucepan over medium heat.
- Bring the honey syrup to a gentle simmer and stir until the honey fully dissolves.
- Add 1 tablespoon lemon juice to each warm pint jar if desired.
- Pack the peach slices into warm jars, leaving 1/2 inch headspace.
- Ladle hot honey syrup over the peaches, keeping 1/2 inch headspace.
- Run a bubble remover around the inside edges of the jars to release trapped air.
- Add more syrup if needed to return to 1/2 inch headspace.
- Wipe jar rims with a clean, damp cloth.
- Place lids on the jars and screw bands on until fingertip tight.
- Place jars on a rack in a water bath canner and cover them with at least 1 inch of water.
- Bring the water to a full boil and process pint jars for 20 minutes, adjusting for altitude as needed.
- Remove jars with a jar lifter and place them on a towel or cooling rack.
- Let jars cool undisturbed for 12 to 24 hours.
- Check seals by pressing the center of each lid; refrigerate any unsealed jars and use them first.
- Label sealed jars with the date and store them in a cool, dark place for up to 1 year.
Notes
- Use ripe but firm peaches for the best texture.
- Do not pack the jars too tightly because syrup needs space around the fruit.
- Keep jars warm before filling to reduce temperature shock.
- Discard any jar with a broken seal, leaking, bubbling, off smell, or visible spoilage.
- Opened jars should be refrigerated and used within 5 to 7 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Canning, Dessert, Ingredients
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 37
- Sodium: 2
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 2
- Protein: 1
- Cholesterol: 0