How about ending the summer with canned peaches in vanilla syrup? This is a super simple recipe that lets you enjoy them year round. You'll need to use sterilized jars and do the canning process, and it's worth it.
I love peaches and am always sad to let them go when the season is over. Canning them is a great alternative, so different from the ones we buy at the supermarket. I always take the time to make this recipe. Together with peach chutney and sometimes peach pie filling too.
This way of making peaches in syrup is very easy and should not take you long to finish it. The most laborious part is peeling all the peaches. And maybe sterilizing the jars. But I left some links in the recipe card to do this, with different ways of doing it.
Type of peaches
I love yellow and white peaches. Both have their own unique details, mostly in flavor and thickness of the skin. The white ones are scarcer, at least where I live, and are fantastic for making peach bellinis, a simple drink involving champagne and white peach puree.
For this recipe I mix both types. That's why you see different colors in the images of this blog.
Easy steps
- Wash, peel, and pit the peaches opening them in half.
- Cut each half in half or leave whole, like the supermarket ones.
- Bring water and sugar with a vanilla bean to boil, and add the peaches.
- Simmer until they start to soften but don't let them soften too much.
- Can and store.
And now for our recipe. I said before that I made these canned peaches in vanilla bean syrup after I saw David Lebovitz comment on postre chaja, which is a very traditional dessert in Argentina, but that got completely forgotten in the last years or decades. Below you can find the recipe for my Peach Trifle, which is a similar dessert. He ate it with pears.
For now, enjoy these peaches in syrup. So easy to make.
Related recipes you might like:
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Peaches in Syrup
How about ending the summer with canned peaches in vanilla syrup? This is a super simple recipe that lets you enjoy them year round. You'll need to use sterilized jars and do the canning process, and it's worth it.
- Total Time: 35 minutes
- Yield: 4 pounds
Ingredients
- 4 pounds firm peaches (I used both white and yellow peaches)
- 3 cups water
- 3 cups sugar
- 2 vanilla beans
Instructions
- Peel and cut peaches into big chunks. You can open them in half, pit them and then cut into fourths, or just cut around the pit (I did this).
- Put the water and sugar in a large saucepan that will hold all the peaches. Open the vanilla beans in half, take the seeds out and put both seeds and beans in the saucepan.
- Bring the water and sugar to a boil, add the peaches and cook for about 15 minutes. Check to see that they are soft but not mushy. The time depends on how firm or not your peaches are to start with.
- Meanwhile, have ready sterilized jar or jars. Fill them with the hot peaches first. Then add the syrup and divide the vanilla beans if using many jars.
- Close and let cool at room temperature.
- Keep refrigerated.
Notes
Peaches: use yellow or white ones, or a mix of both like I do.
Canning: here are some links on how to sterilize jars for canning.
Flavorings: I like to use a vanilla bean, but extract or paste works just as well. The syrup will get cloudy depending on how much you add.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Fruit
- Method: Cooking
- Cuisine: International
Keywords: peaches in syrup
Cocoa and Lavender says
Paula - this is so simple, yet I cannot imagine a more elegant dessert than these spooned onto a compote topped with lightly sweetened crème fraïche! It is almost leach season here... May I share these with my readers when I make them? (Giving you all the credit of course...) - David
Laura Dembowski says
I can't wait until it's peach season here - it should only be a few more weeks. This is another must try peach recipe!
Kathy says
Great post, Paula! These look so wonderfully yummy! I would love some with my ice cream.
mividaenundulce says
You are right, I think is better to have some of our time disconnected form this cyber world.
My mother used to make peaches like this, but not with vanilla bean as it nos common here, but with cinnamon...ummmm...delicious...
Nancy @ gottagetbaked says
Mmm...I loved canned peaches as a kid. I won't eat them now because of the high sugar content so thanks for sharing this recipe. This looks way healthier and much tastier than the processed stuff. As for no internet access...sigh...it would probably do me some good if I were completely disconnected. I don't even blog as much as most people nor am I as active in social media, but I still feel like I'm looking at my phone or computer all day long. It's starting to feel like an illness. I should cut down or at least schedule time where I put all the electronics away.
Bam's Kitchen says
These are some amazing photos... I want to give your recipe a try when stone fruits are in season.
Abbe@This is How I Cook says
These make me hope my peach buds didn't freeze. I am so ready for peaches-and summer!
Karen (Back Road Journal) says
I'm looking forward to summer's sweet peaches...your recipe sounds delicious.
mkakudo says
Hi Paula! I simply cannot keep up with you, girl. even without your internet for a few days, you post more often than I can. But I enjoy catching up on posts by friends like you. and now I appreciate how our seasons are opposite. I just did my first canning of our 2013 season, some strawberry jam. In Colorado we are wondering if we will have much fruit come fall. The cold temperatures and snows keep interrupting the spring blooms on our fruit trees. I've already lost my apricots and plums, not sure about the cherries yet. well, there is always next season. much love, marilyn