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Close up of peaches in syrup inside a large glass jar

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


  • 4 pounds firm peaches (I used both white and yellow peaches)
  • 3 cups water
  • 3 cups sugar
  • 2 vanilla beans


  1. 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).
  2. 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.
  3. 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.
  4. 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. 
  5. Close and let cool at room temperature. 
  6. Keep refrigerated.


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. 

  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Fruit
  • Method: Cooking
  • Cuisine: International

Keywords: peaches in syrup