Description
A simple and easy homemade recipe for perfectly preserved peaches in a delicately sweet light syrup, ideal for enjoying fresh summer flavors year-round.
Ingredients
Scale
- 10 pounds fresh peaches (preferably freestone varieties)
- 2 cups granulated sugar (400 g)
- 5 cups water (1.2 liters)
- 1/4 cup freshly squeezed lemon juice (60 ml)
- 1 teaspoon ascorbic acid powder (optional)
Instructions
- Prepare your jars: Wash mason jars, lids, and bands in hot soapy water. Sterilize jars by boiling them for 10 minutes or running through the dishwasher hot cycle. Keep warm until ready to use.
- Peel the peaches: Bring a large pot of water to a boil. Score a small “X” at the bottom of each peach. Drop peaches into boiling water for 30-60 seconds until skins loosen, then transfer immediately to an ice water bath. Skins should slip off easily with your fingers or a paring knife.
- Slice peaches: Cut peeled peaches in half, remove pits, then slice the halves into halves or thirds depending on size. Place sliced peaches in a large bowl with cold water and lemon juice to prevent browning.
- Make the light syrup: In a large pot, combine sugar and water. Bring to a gentle boil, stirring until sugar dissolves. Reduce heat and keep syrup warm.
- Fill jars: Using a funnel, pack peach slices into warm jars, leaving about 1/2-inch headspace at the top. Pour hot syrup over peaches, covering fruit but maintaining headspace. Remove air bubbles by gently tapping jars or running a non-metallic spatula around the inside. Wipe rims clean and place lids and bands securely.
- Process jars: Place jars in the boiling water bath canner. Water should cover jars by at least 1 inch. Boil for 20 minutes (adjust for altitude if necessary). Remove jars carefully and let cool undisturbed for 12-24 hours. You should hear the satisfying “pop” of lids sealing.
- Check seals: Press the center of each lid after jars cool. If lids don’t flex, jars are sealed. Store sealed jars in a cool, dark place for up to one year.
Notes
Use ripe but firm peaches to maintain shape. Blanch peaches in boiling water then ice bath for easy peeling. Keep syrup at a gentle boil to avoid breaking down peaches. Lemon juice helps prevent browning and preserves color. If jars don’t seal, refrigerate and consume within a week or reprocess.
- Prep Time: 50 minutes
- Cook Time: 40 minutes
- Category: Preserves
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120 g)
- Calories: 80
- Sugar: 19
- Sodium: 5
- Carbohydrates: 21
- Fiber: 1
- Protein: 0.5
Keywords: canning peaches, homemade preserves, light syrup peaches, summer fruit preservation, easy canning recipe