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Easy Homemade Water Bath Canned Peaches Recipe with Light Honey Syrup for Perfect Preserves

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A straightforward recipe for preserving ripe peaches in a light honey syrup using water bath canning, resulting in tender, flavorful peaches that capture the essence of summer.

Ingredients

Scale
  • 8 cups sliced peeled peaches (~4 pounds or 1.8 kg)
  • 1 cup (340 g) honey (mild wildflower recommended)
  • 3/4 cup (150 g) granulated sugar
  • 4 cups (960 ml) water
  • 2 tablespoons (30 ml) fresh squeezed lemon juice
  • Pinch of salt (optional)

Instructions

  1. Bring a large pot of water to boil. Score a small “X” on the bottom of each peach with a paring knife. Drop peaches into boiling water for 30-60 seconds until skins loosen, then immediately transfer to an ice water bath.
  2. Once cool, peel peaches starting at the scored “X.” Slice peaches into 1/2-inch thick wedges, removing pits. Keep slices in a bowl of cold water with 1 tablespoon lemon juice to prevent browning while you work.
  3. In a large saucepan, combine 4 cups water, 1 cup honey, 3/4 cup sugar, 1 tablespoon lemon juice, and a pinch of salt. Heat over medium until sugar and honey dissolve, stirring occasionally. Keep warm but don’t boil.
  4. Sterilize jars and lids by boiling in water for 10 minutes or running through the dishwasher cycle. Keep jars warm until ready to fill.
  5. Using a slotted spoon, transfer peach slices into each jar, packing gently but leaving 1/2 inch headspace at the top. Pour hot honey syrup over peaches, covering fruit but maintaining headspace. Remove air bubbles by running a non-metallic spatula between fruit and jar. Wipe rims clean.
  6. Place lids on jars and screw on rings finger-tight. Don’t overtighten.
  7. Place jars on the rack inside your canner or stockpot. Water should cover jars by at least 1-2 inches. Bring water to a rolling boil and process pint jars for 20 minutes (adjust for altitude if needed). Start timing once water reaches a boil.
  8. Remove jars with a jar lifter, place on a towel, and let cool undisturbed for 12-24 hours. Check seals by pressing lids — if they don’t pop back, you’re good. Store in a cool, dark place.

Notes

Use firm, ripe peaches (freestone varieties recommended) for best texture. Keep jars warm before filling to ensure a good vacuum seal. Do not overtighten lids before processing. If jars don’t seal, refrigerate and use those peaches first or reprocess with new lids. Syrup may thicken as it cools, which is normal.

Nutrition

Keywords: canned peaches, water bath canning, homemade preserves, honey syrup, peach recipe, summer fruit preservation, easy canning

Find it online: https://platebelle.com/easy-homemade-water-bath-canned-peaches-recipe-with-light-honey-syrup-for-perfect-preserves/