PEACH SYRUP RECIPES

Steps:

• Microwave Method: This method is not only easy, but results in a fresh peach flavor. Place peaches in a large microwave-safe glass bowl. Pour lemon juice and sugar on top (do not stir) and cover very tightly with plastic wrap (wrapping all the way around the bowl to seal in steam while cooking). Microwave on high for 5 minutes.
• Remove the bowl from the microwave and carefully remove the plastic so as not to burn yourself on the hot steam. Stir well. Cover and repeat the process until all sugar has dissolved.
• Strain the syrup through a fine-mesh sieve into a medium bowl to remove the solids. You can save the peaches to use as jam. Whisk in the boiling water and transfer syrup to a jar. Allow to completely cool. Cover and refrigerate if needed, up to 1 month.
• Stovetop Method: Cooking on the stovetop will result in a syrup with more of a jammy flavor. Wash and pit the peaches. Cut into wedges. Place the peaches, lemon juice, and boiling water in a medium saucepan. Add the sugar on top (do not stir). Bring to a simmer over medium-high heat. Reduce the heat to maintain a very low simmer, cover, and cook for 30 minutes. Resist the urge to stir while cooking, as this will break up the peaches. Remove from the heat.
• Strain the syrup and bottle it as directed in step 3 of the microwave method.

Steps:

• Bring two 16-ounce packages frozen peaches, 3/4 cup sugar, and a pinch of kosher salt to a boil in a medium saucepan. Reduce heat and simmer gently, mashing fruit occasionally with a spoon, until peaches are very tender, 40–45 minutes. Strain into a jar, pressing gently on solids (press too hard and syrup will be cloudy). Cover; chill at least 1 hour and up to 2 weeks.