8cupsfresh peaches(about 3½ pounds or 12 medium peaches, per 1x)
6cupswater(divided)
3cupssugar
2Tablespoonslemon juice
1Tablespoonlemon zest
Instructions
Wash and slice the peaches. Remove the peach pits.
8 cups fresh peaches
Boil peach slices, 2 cups of water and lemon zest in a large saucepan for 15 minutes.
8 cups fresh peaches, 1 Tablespoon lemon zest
Strain the peaches and lemon zest through a fine mesh strainer, SAVE the juice.
While the peaches are straining, prep the mason jars, lids, and water bath canner.
Dissolve sugar in the remaining 4 cups of water and boil to 230°F.
3 cups sugar, 6 cups water
Add the strained berry juice to the boiling sugar water. Boil for an additional 5 minutes.
Remove from heat and add lemon juice.
2 Tablespoons lemon juice
Ladle the peach juice into the jars, leaving at least 1/4" of headspace. Clean the brim of the jar, and apply lids and bands fingertight. (Pretend you are tightening the lids for a 3 year old to open.)
Water bath can half pints and pints for 10 minutes.
Enjoy! Please rate the recipe below.
Keyword Peach, Syrup
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