After a long and delicious summer filled with peach juice, lemonade, and peach burrata salad, the end of summer is nearing. This means it’s the perfect time to share how to can peaches to preserve them to enjoy all year long in crumbles, cobblers, dump cake, and more. Make ahead:you can prepare the syrup several days in advance and keep it stored in the refrigerator for up to 2 weeks. For the best color: use peaches with the reddest skin you can find and leave the skin on while making the syrup. Herbs: add a small handful of mint or perhaps rosemary or basil for an aromatic, herby peach drink.

If you notice any mold, discoloration, or a foul odor when opening the jar, these are signs of spoilage, and you should discard the contents . After some time, the sugar and citrus oils form a rich syrup in the bottom of the bowl. The peels are discarded and the potent citrusy syrup is used to make classic drinks like punch. Peaches: use ripe, in-season fresh peaches (organic are best). Any color will work, but the final result will vary. Avoid any peaches that are wrinkled or browning. They should be firm with a slight give. Other ingredients can also go well with your sweetener if you want to get creative and add more flavours. On a side note, you may get different colours and textures that make this sweetener more appealing. White Peach SyrupPeach simple syrup: This homemade peach syrup requires just 3 ingredients (peaches, a sweetener, and water) and is ready in 15 minutes (not including 30-min cooling time), with minimal prep and effort. To make that feeling last a bit longer, you can make a simple peach syrup using simple ingredients. Making fruit syrup from scratch is quite easy and takes few simple ingredients. It is also best for you to sterilize the containers for better hygiene. To do this, turn the oven to 160° Celsius. If you use a standard 1,000 W kitchen microwave, set the power to P80. Be sure that the containers are microwave safe. Now you’ll pour the water over the fruit and syrup mixture and gently stir. If all of the sugar looks dissolved, you can strain out the solids now. Meanwhile, increase the syrup heat to medium-low and transfer the peaches from the lemon mixture (draining excess liquid from the pieces first) into the syrup. Repeat with enough peach to form a single layer in the pan and allow to cook for 1 minute.

Fresh peaches are abundant during the summertime and this recipe makes good use of the bounty. Other fruit-based sauces are just as easy to make and great for using up excess fruit, especially if you find your fruits going soft faster than you can eat them.Note: you don’t need to peel the peaches, however, if you plan to purée the cooked peaches with the syrup you may want to remove the skin. Create!

Rosewater: the light floral notes really complement the peach. Add just a teaspoon right at the end, then adjust to taste. They will stay at the bottom of the jar if you don’t shake it, so just handle the jar gently when pouring and you’ll have a virtually clear peach syrup in your drinks.Add peach halves to a pot of boiling water for about 60 seconds. Once you can see the skin starting to come away from the flesh, it’s time to take them out.