Homemade Canned Peaches in Syrup
Sweet, tender peaches preserved in a delicious sugar syrup — perfect for desserts, breakfast, or enjoying straight from the jar!
Ingredients:
- 8–10 lbs fresh peaches (ripe but firm)
- 8 cups water
- 4 cups granulated sugar (for medium syrup)
Syrup Options:
- Light syrup: 2–3 cups sugar
- Heavy syrup: 5 cups sugar
- 2 tablespoons lemon juice (optional, helps maintain color)
Instructions:
Prepare the Peaches
- Wash the peaches thoroughly.
- Bring a large pot of water to a boil.
- Place peaches in boiling water for 30–60 seconds.
- Transfer immediately to a bowl of cold water.
- Peel the skins (they should slip off easily).
- Cut peaches in half and remove the pits.
Make the Syrup
- In a large pot, combine water and sugar.
- Bring to a boil, stirring until sugar completely dissolves.
- Add lemon juice if using.
- Keep the syrup hot.
Fill the Jars
- Sterilize mason jars and lids.
- Pack peach halves tightly into hot jars (without crushing).
- Pour hot syrup over peaches, covering completely.
- Leave about ½ inch headspace at the top.
- Wipe jar rims clean and seal with lids.
Water Bath Processing (For Long-Term Storage)
- Place jars in a large pot of boiling water (water should fully cover jars).
- Process for 25–30 minutes.
- Carefully remove jars and let cool undisturbed.
- You may hear a “pop” sound — this means the jars sealed properly
Storage:
- Store in a cool, dark place for up to 1 year.
- After opening, refrigerate and use within 5 days.
Serving Ideas:
- Serve chilled on its own
- Spoon over vanilla ice cream
- Add to cakes or cobblers
- Mix into yogurt or oatmeal