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Peach Peels (reserved from preserving peaches)
A few Peach slices* (see note below)
Water to cover by 1-2 "
Sugar equal to amount of strained liquid (I use 1/2 Light brown and 1/2 white sugar)
Remove the peels from the peaches via boiling water method (refer to my instructions for removing the peels). Or you can peel the peaches if desired. Reserve the peels (refrigerate or freeze until ready to use).
Place the peels in a large kettle. Cover with water about an inch or two above the peels. Bring to a boil, then turn the heat down to simmer. Simmer 25-30 minutes, until all the flavor is extracted from the peels. Strain off the liquid into a measuring cup. Discard the peels to the compost pile or feed to the chickens. Pour the peach liquid back into the kettle, and add the same amount of sugar as liquid. I use 1/2 brown and 1/2 white sugar. Bring to a boil, then reduce to medium high, until the sugar has dissolved. Allow the peach mixture to continue a slow boil, until it begins to thicken, stirring occasionally to prevent scorching or boiling over. Reduce to simmer and cook down until it is the consistency of syrup. Test by filling a large spoon with the liquid and allow it to drip off the spoon. Continue to test until it is the consistency you desire for your syrup. Pour the syrup into prepared hot sterilized jars for preserving or pour into a serving container to use immediately. The syrup can be frozen, canned or kept in the refrigerator.
NOTE: Some old family recipes add the peach pit to the liquid when preserving peaches. And in fact some place a peach pit in every jar of the peaches. This is optional, but they claim it adds more flavor and color to the finished product. I have never added the peach pits and I consulted other long time canning advocates and they either had never heard of doing it or like me had opted not to do it. If you do, make sure the peach pit is solid, not broken. Peach pits as with most stone fruits have a trace amount of cyanide in them and if broken, this may enter into your preserved food products. After some research, claims are made that the amount is insignificant and that the body has a natural shield against the toxin when it's in trace amounts, so use your own judgement.
NOTE: Hand peeling the peaches leaves some of the peach flesh on the peel, which adds more flavor, however when strained, you discard those peels and the lovely peach flesh that could have been in your processed peach product. So peeling is optional and I prefer the boiling water method for removing the peels. If you want more flavor, add a couple peach slices.
For additional peach recipes please refer to my links:
Peaches n Cream Fritters:
One Egg Peach Upside Down Cake:
Peaches n Cream Pancakes: justfowlingaround.weebly.com/from-the-pantry/peaches-n-cream-pancakes
Chunky Peach Salsa
Peach Peel Simple Syrup
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