Peach Syrup! Great use for "end of the box" tree-ripened peaches. No matter if there is a bruise here or there because it will become a beautiful thick syrup perfect to serve with French Toast, pancakes, or waffles. Or Gingerbread cake. Or ice cream. . the possibilities are endless for this end-of-summer treat. And so easy you'll be finished in a flash! The biggest decision you'll need to make is whether to preserve for later or just eat it all right now!!
About 6 cups
- 6 c. peach pulp
- 2 T. lemon juice
- 1/2 c. Ultra Gel® (www.carnetfoods.com or Amazon.com -Search "Ultra Gel Super Sale" for best prices)
- 1/2 t. almond extract (optional)
- 1/2 t. cinnamon (optional)
- 3 c. sugar
- Puree enough peaches in a blender to equal 6 c. peach pulp.
- Add lemon juice, Ultra Gel®, and flavorings if desired, then "whirl" until smooth. (Actually, you can add the sugar right now, too, if your blender has capacity. Many don't.)
- Pour into a four-quart pan, add the sugar, and bring to a boil.
- Boil 2 minutes, stirring constantly.
- Remove from heat and skim foam from the top.
- If you wish to preserve the syrup for later use, immediately pour the syrup into canning jars, add "flats" and rings and process in a boiling water bath for 20 minutes. (Check an online resource verified by the FSIS if you need more information on using a boiling water bath to preserve fruit products.)
- If you have an immediate use, let the syrup cool, then refrigerate.