Honeyed Peach Pancake Syrup recipe

All Recipes Best Recipe Side Dish Sauces and Condiments Recipes Syrup Recipes

Ingredients

6 cups thickly sliced peaches with peels
3 cups water
1 cup honey, or more to taste
3 tablespoons freshly squeezed lemon juice, or to taste

Nutrition Info

51.5 calories
carbohydrate: 13.8 g
cholesterol: : -
fat: : -
fiber: : -
protein: 0.1 g
saturatedFat: : -
servingSize: -
sodium: 2.7 mg
sugar: 13.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine peaches and water in a nonreactive 3-quart pot. Bring to a boil. Reduce heat and simmer until peaches are soft and have colored the liquid, 20 to 25 minutes. Strain peaches and their juice through a fine-mesh sieve set over a bowl. Let peaches stand, occasionally giving them a gentle press with the back of a spoon, 5 minutes. Discard peach solids.

  2. Return strained juice to pot. Stir in honey to taste. Bring to a boil. Skim off and discard any foam that appears on top. Taste and add lemon juice to adjust sweetness. Pour hot syrup into clean half-pint jars or bottles, leaving 1/2 inch headspace and using wide-mouth jars if freezing. Wipe rims clean with a damp paper towel.

  3. Let cool completely (about 1 hour). Apply clean lids. Store in fridge up to 3 weeks or in freezer up to 6 months.

Recipe Yield

3 to 4 half-pint jars

Recipe Note

This sweet syrup is also great on ice cream!

Do you like the recipe? Share this tasty recipe!