Peachy for Peach Cobbler

ooooffff!!!!! this looks really yummy and easy... thanks for posting and ill give it a try soon.... what do you think of canned peaches???? if they are drained of course.... let me know.... thanks

I have been making this for years and years...it's a wonderful recipe to make with all kinds of fruit.

Yes indeed, it is!!! Peaches are my favorite too!!! Can't wait to get some good juicy ripe peaches to make these recipes!!!

You can used canned peaches Clara I have in a pinch just be sure to drain 1/2 of the juice. The natural peaches create their own juice but the canned peach juice is too much and too sweet. Def. leave a little liquid in and you can add more if needed. I agree Cin great with all kinds of fruit mixed berry cobblers are awesome too. Just building up my berries again this year. I know what you mean Stephanie I'm looking forward to peaches also. I hope you ladies enjoy this! Thanks

Nothing better than juicy peaches!!! There are a lot of good peach recipes on JAP too; right, CIN???? She has some herself!

Awesome thanks will def. have to check them out. Looking for a peach syrup and just haven't been able to find one will keep looking thanks Stephanie!

Love peach cobblers Steph...peaches are one of my favs.

Nat...here is one that is good. I'd found it on home-ec 101 (2009).
www.home-ec101.com/peach-sy...
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This peach syrup is a great use for peaches that are too ripe for almost anything but eating out of hand.
Before beginning sterilize your jars and keep them hot and start heating the water for processing the jars.

Just before filling the jars sterilize the lids.

5 cups peach puree (peeled, pitted, and whirred with a blender)
2 cups sugar
2 TBSP lemon juice (this is important for the acidity and color)
2 tsp vanilla (I use my homemade vanilla)
Yield = 3 pints

Over medium heat in a heavy pot, combine the peach puree, sugar, and lemon juice. Heat to boiling then reduce to a simmer. Simmer, stirring frequently for five minutes. Remove from the heat and add the vanilla.

Pour into the sterilized jars, leaving 1/4″ headspace at the top of each jar. Wipe all the rims with a clean cloth and center the lids. Add the bands and tighten to finger tight (this means don’t strain to tighten them, air needs to be able to escape).

Process in a boiling water bath for 20 minutes.

Remove the jars and allow to cool undisturbed for 24 hours. Before storing, check the lids for a seal. They should not flex when pressed.
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Or if you just are wanting a little this makes 2 cups syrup

SYRUP:
1 cup brown sugar
1/2 cup light corn syrup
1 cup peach nectar
1/4 teaspoon table salt
1/2 teaspoon vanilla
1 tablespoon butter

In a large saucepan combine the brown sugar, corn syrup, peach nectar and salt. Bring to a fast boil and let cook, stirring occasionally, until it thickens, about 10 minutes. Remove from the heat, stir in the vanilla (it will sizzle) and butter until the butter melts. Let cool a bit.
Recipe by: Sue Frolander

oh yum; thanks for the recipe! sounds delish too!

Thanks Stephanie

Wow thanks Cin if these were on here I must have overlooked. Thanks ladies couple more weeks when peaches are ready will be trying both of these so excited! Bring on the peaches!

They have not been posted on JAP...I just have them in my recipe file.
Here's another you may like......

heavenlyhomemakers.com/home...

Homemade Peach Syrup (made with unprocessed sugar)By Laura, Oct,02 2011

You need exactly two ingredients to make this: peaches and sucanat.
The two together cook to form a syrup. No water necessary.

3 fresh peaches (or 2 cups frozen)
2 Tablespoons sucanat (organic brown sugar)

Slice peaches into a saucepan. Stir in sucanat and cook on medium heat, stirring occasionally until the peaches are tender and the ingredients have formed a syrup.
You can add a few shakes of cinnamon if you like.

I just keep it in the fridge. I’d say it would last for a week or two.