Peaches aren’t out of season quite yet so there’s still just enough time to get a box or two and make some peach syrup and jam. Especially syrup. We’re going to be having fancy pancakes with yummy syrup every day for breakfast for quite a while…
PEACH SYRUP
3 3/4 c. peaches
1/4 c. lemon juice
3 T. Clear Jel
Add lemon juice to peaches. Combine Clear Jel with 1/4 c. of sugar. Add to peaches. Bring to a boil, stirring constantly. Add the rest of the sugar and boil for 1 minute, stirring constantly. Pour into jars, leaving 1/4 inch headspace. Process 10 minutes in boiling water bath or freeze.
PEACH JAM
3 3/4 c. peaches
1/4 c. lemon juice
7 T. Clear Jel
Add lemon juice to peaches. Combine Clear Jel with 1/4 c. of sugar. Add to peaches. Bring to a boil, stirring constantly. Add the rest of the sugar and boil for 1 minute, stirring constantly. Pour into jars, leaving 1/4 inch headspace. Process 10 minutes in boiling water bath or freeze.
These recipes call for Clear Jel instead of pectin, which I greatly prefer in my canning. You can purchase it in bulk so it’s less expensive and it’s easier to adjust a recipe and make double or triple batches without the consistency getting all fouled up.
I have a local source, and I’m sure you can find it pretty much anywhere if you look. A health food store or food storage kind of place would be my best guess. If all else fails, Amazon sells it. Of course.
Happy canning!
Awesome! Dave just asked for Peach Syrup on waffles for his birthday breakfast this week. Thanks, Kelsey!
Never thought this would be as easy as you are making it sound! Love peaches and I am going to have to give this a try! Thanks for another great recipe!
This sounds like an awesome syrup but how much sugar does the total recipe need since I didn’t see it listed.