If you do decide to wait, hopefully the peaches set and you can taste a few to see if it is worth it. A pit derived peach (seedling) is supposedly unlikely to give a good peach (that would be a rare thing likely worth preserving). But here is an opportunity to find out and then decide just before bud swell late winter if it is worth moving. I hope you get a winner and one with unique taste and properties...that I hope will be worth propagating down the road. Document and photograph the fruit if it turns out good. Of course if you wait the tree will be even bigger with summer growth by then (see fruitnut's comment on summer pruning of new wood). This post was edited by Fascist_Nation on Mon, May 19, 14 at 10:41

hi there is a very active fruit forum.. if you want opinion from hardcore fruit nuts ... or they might recommend other cultivars ... and they might have a better handle on your success with peach.. in your area.. add a nearby big city name ... i think of peach as highly regional .... they do not perform 'easily' everywhere ... but i might be wrong on that ... an 'ornamental' peach .. is simply a sterile plant ... the flowers can not form into fruit ... if you have any inclination to wanting fruit.. why fool with one??? .. being just a sterile version.. they are all going to perform about the same.. subject to dwarfing understock.. etc .... why i gave up on fruit.. over the years.. is the requisite sprayings .... we are talking about 4 to 6 applications of stuff [chem or organic].. simply to get a decent harvest .... and at that point .. i gave up .. its not worth it ... i may still get a few fruit now and then.. and on my 5 acres.. i have room to piddle around with such.. but if i were back in suburbia.. and i could only have one tree .. i guess i wouldnt bother with fruit bearing trees ... ask the same question in the fruit forum.. if you dont get specific answers here on a given named variety .. and do understand.. being trees.. not many of them simply stop growing at some magical height.. most size estimates are at ten years.. and they can usually get twice as big in 20 .... subject to proper pruning for a fruit tree ... ahhh.. what the heck.. go for it.. enjoy it .. and get rid of it.. when you get bored with it.. its not like adopting a child.. and you have to keep it forever.. lol ... ken

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

i have bell of georgia and it tastes very good.not to mushy style. I am in zone 7b