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.
Servings 4 pounds
Ingredients
- 4 pounds firm peaches mix of white and yellow peaches or just one variety
- 3 cups water
- 3 cups sugar
- 2 vanilla beans
Instructions
- Peel and cut 4 pounds firm peaches into big chunks or slices. Peel fresh peaches the old-fashioned way or open them in half, pit them and then cut them into fourths, or just cut around the pit (I did this).
- Place 3 cups water and 3 cups sugar in a large pot or saucepan that will hold all the peaches. Open 2 vanilla beans in half, take the seeds out and put both seeds and beans in the pot.
- 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 jars; see Notes below for links. Fill them with the hot peaches first. Add the syrup and divide the vanilla beans if using many jars. If using unsterilized jars, they will keep for a week or two in the fridge. Check before consuming.
- Close and let cool at room temperature. Keep refrigerated.
Notes
Peaches: use yellow or white ones, or a mix of both like I do.
Vanilla: 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.
Other flavorings: cinnamon sticks and/or orange or lemon peel (or lemon juice) can be used in addition to the vanilla.
I found this link to sterilize jars.
