Print

Easy Small-Batch Canned Peaches Recipe with Vanilla Honey Syrup

small-batch canned peaches - featured image
Print Recipe

A quick and simple recipe for small-batch canned peaches preserved in a luscious vanilla honey syrup, capturing the taste of summer in a jar.

Ingredients

Scale
  • 4 large ripe but firm fresh peaches (about 2 pounds / 900 grams)
  • 1/2 cup (120 ml) mild-flavored honey (such as clover or orange blossom)
  • 1 cup (240 ml) water
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons fresh lemon juice
  • Pinch of salt
  • Optional: 1 cinnamon stick
  • Optional: 2-3 whole cloves

Instructions

  1. Wash peaches thoroughly. Bring a large pot of water to a boil and prepare a bowl of ice water. Score a small “X” on the bottom of each peach with a paring knife.
  2. Drop peaches into boiling water for 30-60 seconds until skins loosen. Immediately transfer to ice water to stop cooking. Peel skins off easily.
  3. Cut peaches in half, remove pits, and slice into halves or quarters depending on size. Set aside.
  4. In a medium saucepan, combine water, honey, vanilla extract, lemon juice, and salt. Heat over medium heat, stirring occasionally, until honey dissolves and syrup is warm but not boiling (about 5 minutes). Keep warm.
  5. Pack sliced peaches gently into sterilized pint jars, leaving about 1/2 inch headspace at the top.
  6. Pour hot vanilla honey syrup over peaches, maintaining 1/2 inch headspace. Use a clean knife or chopstick to release trapped air bubbles by sliding it along the jar sides.
  7. Wipe rims with a clean damp cloth, place lids, and screw on bands fingertip tight.
  8. Place jars in boiling water bath, ensuring water covers jars by at least 1 inch. Process for 15 minutes (adjust time if at high altitude).
  9. Remove jars carefully and place on a towel to cool for 12-24 hours. Check seals (lids should not flex when pressed). Store in a cool, dark place.

Notes

Use ripe but firm peaches to avoid mushy texture. Use pure vanilla extract for best flavor. Sterilize jars properly before use. If syrup leaks during processing, increase headspace and ensure lids are tight. For vegan version, substitute honey with maple syrup or agave. Avoid boiling syrup vigorously to preserve honey aroma. Flavors deepen after resting for a week.

Nutrition

Keywords: canned peaches, vanilla honey syrup, small-batch canning, homemade preserves, peach recipe, easy canning, summer fruit preservation

Find it online: https://lyrafeast.com/easy-small-batch-canned-peaches-recipe-with-vanilla-honey-syrup/