Any syrup you make if you are going to can it will have a lot of sugar in it. If it didn't it wouldn't keep on the shelf.

There may be a way you can make it and freeze it but I don't know how.

Hi Jane, my cookbooks and recipe files are out in the kitchen and my walking for the day is done, sooo,.. I did some digging around for a recipe that sounded right and found this one. It has the crushed/pureed peaches I was looking for and I think the sugar would be fine with using the whole peach flesh. It also has a nice amount of lemon juice, and that is helpful for hot water bath items. I'd try this one, and might...lol.

Here is a link that might be useful: Peach Syrup to can

I have a "secret" ingredient I use when I make a fresh peach pie when the peaches are less-than-flavorful (which seems to happen more and more these days), that may just be what you are looking for for that punch of flavor - peach flavored Jell-o. I add 1-2 T. of the dry powder to my filling and maybe you can do something similar with peach syrup.

Sorry, I don't have a tested recipe for home canning peach syrup.

-Grainlady

A little OT, but I haven't been able to get decent peaches all summer. Everyone that I've bought has been "spongy" or hard and flavorless. What's up with the peach crop this year?

SC had great peaches but it may be a little late in the season now. I got some twice a few weeks apart from Spartanburg and they were wonderful, big AND tasty.

jude

I wouldn't add gelatin to anything boiling water bath canned because it's a meat product. (I do know of one recipe that's an exception, but no syrups.)

Here's the text of an old post by Annie on Harvest regarding peach syrup. The original recipes were posted by Linda_Lou. The peach puree version with chunks will probably yield the "peachiest" option.

This is a great recipe, it's Linda Lou's. I've copied it here from another thread. I used the recipe for puree and just dropped the peaches into my blender, uncooked, and pureed them that way. I wanted some little "chunks", so I chopped up a couple of peaches into small bits that didn't go into the blender and added them to the pot. I did crush and simmer the blueberry and strawberry syrups. Now I have 3 pounds of apricots on my counter and I think I'm making them into syrup tonight.

"Syrups made from blackberries, huckleberries, raspberries, boysenberries, loganberries, sour cherries, and Island Belle grapes as well as mixtures of berries are of good flavor, color, and consistency (thin like maple syrup, medium thick like corn syrup, or slightly jelled). Syrups can be made with or without pectin and lemon juice. Lemon juice may improve color. Use of pectin will vary consistency.

To Prepare Fruit Puree:
Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve.

SYRUPS MADE WITH PUREE
4 cups puree
4 cups sugar
1/2 package or less powdered pectin (if desired)
3 or 4 Tbsp lemon juice (if desired)
1. Mix puree, sugar, pectin and lemon juice.
2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F).
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
5. Remove from canner and cool.
6. Check lids, label, and store in cool, dry place.

To Prepare Fruit Juice:
Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain.

SYRUPS MADE WITH JUICE
4 cups juice
4 cups sugar
1/4 cup lemon juice (if desired)
1/2 package or less powdered pectin (if desired)
1. Mix juice, sugar, lemon juice and pectin.
2. Bring to boil and boil 2 minutes.
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
5. Remove from canner and let cool.
6. Check lids, labels, and store in cool, dry place.
Annie

Carol

Here we are in Southern Oregon and our peaches haven't "come in" yet. I did pick some unknown(to me) variety and am so very disappointed in them. My own trees (2) lost all their fruit due to a hard freeze in April, as well as our plums and cherry. Such a bad year. Hopefully, the Elberta's will be arriving very soon (please, please. Nanny

Thanks everyone. Sorry I didn't get back sooner - I'm in the midst of a pickling frenzy; 24 quarts of dills (Sharon's) and 12 pints and 3 quarts of hot mixed veggies. I think I will try coconut's recipe, as it is 5 cups of puree to 2 cups sugar - much less sugar than a lot of the recipes I've seen. I still want to make a batch of chili sauce and another batch of Peach habanero jam. While great peaches are abundant here, I am having a heck of a time finding hababeros...
Jane

Jane, I cut the sugar in half regularly with that fruit syrup recipe. It will keep fine on the shelf with low sugar, but it doesn't keep as well after opening. Or I should say it doesn't keep as long. My procedure to overcome that problem is to can in smaller jars, so they get used more quickly!

If you don't have the pectin on hand, don't use that either. Just mix your fruit puree with the amount of sugar you like, cook it until it's "thick enough" for your taste, and can it in a waterbath canner for 10 minutes for half pints, 15 minutes for pints.

I've had no difficulties at all with peach syrup, but strawberry tends to lose color and is kind of an ugly gray color if you cut the sugar too far.

Oh, and peach syrup is lovely on gingerbread pancakes...

Annie

My syrup tastes like peaches - mission accomplished. The recipe that cocnut-nj liked to was great - it went together very quickly and tastes, well, peachy! The only change I made was to sub 1/4 tsp almond extract for the vanilla in the recipe. Just though the vanilla might overpower the peach. I'm going to make another batch tomorrow - it will make nice gifts. Thanks for all the help and advice.
Jane