On September 9th, 2018

Peach Syrup

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!!



2324 cal


6 g


601 g


13 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields About 6 cups

Easy Peach Syrup
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Recipe Image


  • 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.





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