How to make peach syrup at home - delicious peach syrup with your own hands

Preparing the Peaches

Peaches, no matter whether they are picked in your own garden or bought at the market, must be thoroughly washed. From above, the fruits are wiped with towels or given time to dry on their own. The fruits are cut in half and the seeds are removed.

Homemade Peach Syrup Recipes

Method No. 1 – The classic version of making clear syrup

This cooking method is quite time-consuming, but the final product is as transparent as possible with a beautiful amber color.

One kilogram of ripe peaches is pitted and cut into pieces.Each fruit can simply be divided into 8 parts. In a separate bowl, prepare sugar syrup from 1 liter of water and 800 grams of sugar. Before adding sliced ​​fruit, boil the syrup for 10 minutes. The foam that will form on the surface is carefully removed with a tablespoon. Place pieces of peaches into the slightly thickened boiling mass and bring the liquid to a boil. As soon as the syrup begins to bubble again, turn off the heat and allow the mass to cool completely under the lid. After 10 - 12 hours, the preparation of the syrup is continued. Place the fruits in a colander or sieve, and bring the liquid to a boil. Once again, add peaches to boiling water, bring to a boil and turn off the heat again. Thus, the procedure is repeated 4 times. Hot sugar syrup extracts the maximum amount of flavor and aromatic substances from fruit pieces.

Pieces of peaches are removed from the finished syrup and the mass is filtered through gauze folded in 4 - 5 layers. Before packaging into sterile bottles, the syrup is kept on fire for another 5 minutes.

Pieces of fruit remaining after preparing the syrup can be used to decorate any confectionery or sweet dessert dishes.

Sergey Lukanov on his channel “Men in the Kitchen!” invites you to familiarize yourself with the recipe for winter preparation of peach slices in syrup

Method number 2 - Simple and fast option

A kilogram of ripe fruits along with the skin is crushed using a combine or passed through a meat grinder. The puree is covered with 500 grams of sugar, mixed and allowed to stand warm for 2 - 3 hours. During this time, the fruit will release juice. Add 500 milliliters of water to the main products to make it easier to strain the mass through a fine sieve or cheesecloth.The resulting thick juice is added to sugar syrup, cooked using the technology described above from 500 grams of sugar and 500 milliliters of water. The peach dessert is boiled for 20 minutes and poured into jars.

The syrup prepared according to this recipe turns out to be a very bright, rich color. Over time, the pulp will precipitate, so bottles of syrup should be shaken thoroughly before use.

Method number 3 – Syrup with almond notes

Fruits, 1 kilogram, washed and pitted. The pulp is crushed in any way. You can simply mash it with a fork or cut it into small cubes with a knife, but the easiest way is to chop the peaches with a blender. The seeds that have been removed from the fruit are cleaned, and the inside is finely crushed with a knife or hammer. The crushed kernels are added to the peaches. All ingredients are covered with 700 grams of sugar and allowed to brew for 3 to 4 hours. After this, add 800 milliliters of water to the aromatic sweet mass, mix everything thoroughly and let it stand for another 40 - 50 minutes.

To extract peach syrup, the mass is passed through a fine sieve covered with flannel or several layers of gauze. The purified liquid is placed on fire and boiled for 20 minutes until thickened. Hot syrup, straight from the stove, is poured into bottles or jars. The container for rolling the workpieces must be dry and sterile.

How to store peach syrup

Peach syrup is perfectly stored in a dark, cool place, along with other winter preparations. If the preparation recipe was fully followed, and the finished syrup was poured hot into a clean, sterilized container, then such a preparation can be stored in the cellar for up to 2 years.