Peach Syrup

peach-syrup
Should you be so lucky as to still have access to peaches, and should you decide to can some, may I recommend a) that you drown them in honey and b) that you can the leftover juice/syrup/nectar as a base for delicious cocktails for sometime in the future?

Peaches in Honey (for canning)

Straight out of the Ball Blue Book: Make a syrup with a ratio of 1 sugar to 2 honey to 4 water. Peel your peaches, cut them in half, and bring them to boil in the syrup. Transfer the peaches facedown to clean, hot jars and cover with syrup. Run a knife or spatula around the edges to remove air bubbles, then add more syrup if necessary. Adjust two-piece lids and process in a boiling water bath, 20 minutes for pints and 25 minutes for quarts.

Peach Syrup

Now look in the pan. There’s still syrup! Drink it now, or drink it later. To can: transfer into clean, hot jars, adjust the lids, and process in a boiling water bath for 15 minutes. Remember to remove the bands and wipe down the jars before storing them—they will be sticky.

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