California Farm Peach Syrup

Name: California Farm Peach Syrup
Total time: 3600 s
Yield: 2 people, one pint
Cuisine: American
Ingredients: 1 cup peaches, skin on for color; 1 cup water; 1 cup brown sugar; See also peach beer; See also peach puree; See also peach-plum hybrid

Hobby Horseman @HobbyHorseman

California, United States

Go to your local farmers market to find the juiciest peaches available, donut peaches and white peaches are the choice here in California. Peach syrup is a great way to add fresh peach flavor to breakfasts, desserts and for baking in winter. The high sugar content prevents the syrup from turning hard in the freezer, handy to use.

#GlobalCookpadGames2024

Hobby Horseman @HobbyHorseman

California, United States

#GlobalCookpadGames2024

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Ingredients

1 hour

2 people, one pint

1 cuppeaches, skin on for color
1 cupwater
1 cupbrown sugar
See also peach beer
California Farm Peach Beer
See also peach puree
California Farm Baked White Peach Puree
See also peach-plum hybrid
California Farm Hybrid Fruit: Peach-Plum Brandy
Equipment: pan, foodmill, sieve, pint mason jar
Cost: peach 80 cents, brown sugar 40 cents, syrup $1.20, 60 cents per cup

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Steps

1 hour

1

Make simple syrup : Boil water with brown sugar till dissolved. Chop peach, skin on, boil in simple syrup till mushy.
2

Puree in food mill with fine sieve, press puree out through mesh sieve. Discard the skins. Put in sterilized mason jar and bottle in fridge.
3

Put in sterilized mason jar and bottle in fridge. Freeze after one week. Syrup will not freeze solid because of high sugar content.

Linked Recipes

California Farm Peach Beer

California Farm Baked White Peach Puree

California Farm Hybrid Fruit: Peach-Plum Brandy

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on August 03, 2024 15:07

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.