Simple Peach Syrup Recipe Made From Skins and Pits

Looking for a way to use up your scraps from peeling peaches? Try this delicious and incredibly easy peach syrup made from skins and pits! Save them in a bowl of cold water until you’re ready to process and you will have delicious syrup for pancakes, iced tea, and fruity cocktails!

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I’m a big fan of using every part of a product before tossing it away.

A side of beef for example, I want to be able to use every part of it. Bones for broth, fat for tallow, meat for of course eating.

So, if I could do that with beef, why couldn’t I do it with some peach skins?

Therefore the idea to make some peach simple syrup emerged!

Fresh Peaches

Last week I had some beautiful pea have wanted to can peaches since I started canning and that time finally came last week when I was gifted so many beautiful peaches!

Growing up my husband loved having fresh peaches with sugar at his grandparents home. I had them there myself and they were incredible!

When we were first married, I tried replicating their recipe. I mean what’s so hard about peaches and a little sugar, right?

Well, there is such a thing as letting your peaches sit too long and that’s what I did. Oops! Total mush!

So, I was a little hesitant when I went to break open that first jar of canned peaches. But my goodness they tasted like heaven!

Peach Syrup

I read through a couple recipes when looking to see if peach syrup was an option to make. Come to find out, yes, it is an option. However many recipes called for the full peach to be submerged in water and sugar to boil down, strain, and then toss the pieces away.

As I was trying to find a way to use up the skin and pits, I thought they had enough flavor we will just use these.

So, when I peeled, pitted, and sliced my peaches, I canned the meat but saved the skins and pits in a bowl of cold water and lemon juice in the fridge overnight to somewhat infused the water.

The next day, I placed the water, skins, and pits on the stove and brought them to a rolling boil and boiled for about 5 minutes or so. I then strained the juice and measured it out.

At this point I had used up what I had wanted of the scraps and gave them to the chickens.

Once I had measured out the juice, I measured an equal amount of sugar, added it to a pot and brought it to a boil.

When it finally came to a boil, I turned it down to a simmer and let it cook down for 45 minutes.

After 45 minutes, I ladled it into half pint jars and water bathed for 10 minutes.

How To Use Peach Syrup

In my experience making homemade simple syrup, it has always been on the thinner side.

For this syrup because we are cooking it for a bit longer, and the sugar content from the natural sugar and added sugar, it does become thick.

This peach syrup has already been taste tested and it is definitely sweet and peachy!

I have used this in a light cocktail and it was delicious!

It would be delightful to make some sweet tea, muffins, cookies, or over pancakes!

Just use as much or as little as your heart tells you!