Peach Vanilla Syrup

Peaches were on sale the other day. So I went and bought a ton to bring home and can. . . until I got home and decided that sounded really boring.

I wanted to do something fun and fulfilling.  So I made a batch of delicious fresh peach vanilla syrup for pancakes and waffles, and canned that. 

(It's also delicious on ice cream--just sayin'.)

I decided for the next batch I will use less vanilla than the original recipe.  It just had a definite boozy hint to it--which I'm sure some people love- but we'd rather let more of the peach flavor shine through. 

This can be frozen, or canned in a waterbath if you are familiar with that process.

Peach-Vanilla Syrup



5 cups peach puree (peeled, pitted, and whirred with a blender)
2 cups sugar
2 Tbls lemon juice (this is important for the acidity and color)
1 tsp vanilla

Yield = 3 pints

Over medium heat in a heavy pot, combine the peach puree, sugar, and lemon juice. Heat to boiling then reduce to a simmer. Simmer, stirring frequently for five minutes. Remove from the heat and add the vanilla.

Pour into the sterilized jars, leaving 1/4″ headspace at the top of each jar. Wipe all the rims with a clean cloth and center the lids. Add the bands and tighten to finger tight

Process in a boiling water bath for 20 minutes. Remove the jars and allow to cool undisturbed for 24 hours. Check seal before storing.