Peach Cinnamon Syrup

Marie Overton
1 day ago
2 min read

https://www.youtube.com/watch?v=IcplqcFnVN0

Peach Cinnamon Syrup has the bright flavors of peaches and cinnamon combined. I love using it on crepes, pancakes, waffles, using it in beverages and even on ice cream. It has the added benefit of being so easy to make.

This recipe makes approximately 4-pints of Peach Cinnamon Syrup.

Ingredients:

Hands slicing a peeled peach on a wooden board, set on a speckled countertop. Nearby, peaches are in a bowl, with a metal pan and small cup.

8 large Peaches (diced)
4 cups Sugar
4 cups Water
1 tablespoon Lemon Juice
1/2 tsp Salt

Prepare Ingredients and Cook peach Cinnamon Syrup:

Hand pouring liquid into a pot of white mixture with diced peaches on a granite countertop. Nearby are a bowl and small dish of salt.

Simmer all ingredients in a large pot for 20-30 minutes, until the peaches are soft.

Person stirring chopped yellow peaches in a pot on a stove. The liquid is bubbling, creating a warm, cozy atmosphere.

Mash or blend the peaches and remove it from the heat.

Hand blends orange mixture in pot with black immersion blender. Bubbles and steam rise, creating a warm, cooking atmosphere.

Allow it to steep for 30 minutes.

Hand stirs bright orange mixture in a metal pot on a speckled countertop, using a wooden spatula. Cooking or preparation process.

Strain the syrup to remove all the fruit fibers by using a honey strainer or a cheese cloth.

Hand using a spatula to press orange puree through a sieve above a metal bowl, on a speckled countertop.

I like to use the strainer with a silicone spatula to work it through.

Bring the syrup back to a boil.

Canning the Syrup:

Hand ladling orange liquid from pot to jar through strainer on speckled countertop. Cinnamon sticks in jars, lids nearby.

Using a jar funnel, fill the pint jars with 2 small cinnamon sticks each and the Peach Cinnamon Syrup leaving 1/4-inch of headspace.

Wipe the rims clean with a damp cloth to ensure a good seal.

Place the lids on jars and screw on the bands until fingertip tight. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Submerge jars in a boiling water bath, ensuring water covers jars by at least 1 inch.

Process for 10 minutes. (Adjust the processing time if you are above 1000 feet.)

Chalkboard sign showing "Water Bath" instructions for altitudes with time adjustments. Jars of preserves visible on the right.

Once your oranges have completed the appropriate time in the boiling water bath canner , allow them to cool in the water bath with the heat off and the lid removed for 5 minutes.

Person in an apron uses tongs to handle jars of orange liquid on a kitchen countertop. Brown striped mat underneath. Warm, homey setting.

Take them out and set them on a heat resistant surface, spacing them about an inch apart, for 24 hours to cool and completely seal.

Label jars with the date and store in a cool, dark place.

Four jars of orange liquid with gold lids on a woven mat, next to a green-floral plate with crepe and cream, surrounded by cinnamon sticks.

If you have questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at my canning basics videos.