Looking for a peach syrup recipe that uses juice

missemerald(7 (Virginia))August 5, 2011

Have a glut of peaches here-- not a bad thing, but I'd love to make some fresh peach syrup to can to use on pancakes and such for the kids this winter. Problem is, I have peach juice (not peach puree) and can't find any instructions for doing so. Is it as simple as equal parts of juice and sugar, boiled together then put into a BWB, or...? Any help would be very much appreciated.

Thanks!

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zabby17(z5/6 Ontario)

missemerald,

I think it's as simple as adding sugar (you may not need as much as equal parts), then *cooking it down* until it's the consistency you want. Juice is thinner than puree; you want more peachyness, less wateriness, for your pancakes. I'd bring it to a boil, stir in sugar, turn down to a low simmer, and let it go till reduced by about half. (It will thicken up more when it cools.)

Z

    Bookmark   August 5, 2011 at 11:31AM
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pixie_lou

This link provides directions on making peach honey. You would just boil until syrup consistency, not honey consistency. And you can also skip the step on how to make the juice.

Here is a link that might be useful: How to make peach honey

    Bookmark   August 5, 2011 at 8:40PM
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Linda_Lou(SW Wa.)

I use this all the time with great results.
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.

    Bookmark   August 5, 2011 at 10:05PM
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