Ralph’s had California peaches on sale for 99 cents a pound the other day, so I bought some to make peach syrup with. I eat it on sourdough pancakes and it is amazing. Apparently you can also pour it in your smoothies, but I haven’t tried this.
Stuff you’ll need:
- 4 lbs peaches
- 2 C sugar
- 2 T lemon juice
Peel and cut up the peaches and put them in a blender. Mash them down with your fist so that the blades can get a hold of them (a wooden spoon would work too, but this is much less viscerally satisfying). You want 5C puree; you’ll probably have to add a few peaches after you puree it down a bit.
Once you’ve pureed the peaches, go grab a heavy pot that you think is big enough to hold all of this. Then put it away and grab a bigger one. No, seriously, learn from my mistake. When this stuff hits 212 degrees, you’re going to see some serious shit. If your pan is too small it will boil over and make a giant mess under your stove burner. If you don’t have a bigger pan, do it in two batches.
Combine the peaches, the sugar, and the lemon juice in the pot and turn it to medium-high-ish heat. Stir it consistently while it heats up. Juuuuust when it starts to boil, and a pale-colored foam starts collecting between the places where the bubbles come up, kill the heat and skim off most of this foam. (Some people will add a teaspoon or two of vanilla extract at this point; I’m not a huge fan personally.)
Pour the syrup into glass jars, or whatever. It keeps well in the freezer, but some people like to do the whole pressure-canning thing. I’m not going to tell you how to do that because I have no real idea. If you’re going for the freezer or refrigerator, let it cool for a while before you put it in there.
This recipe makes about this much golden, delicious goodness:
Those are pint jars. Note that I lost a bit of syrup to the boiling-over I warned you about earlier; your second pint will probably be a bit fuller than mine.
Some people will freeze this in freezer bags or ice cube trays; I guess that works too.