Peach Syrup

1. Wash peaches well to remove peach fuzz.
2. Halve with a sharp paring knife. Gently twist the two halves in opposite directions to separate. Pry out pit with the knife.
3. For ease, process peaches with skin on. This also adds additional fiber to the syrup. Pour peach purée into a large pot.
4. Add lemon juice, water and sugar. Heat on medium high heat stirring often, until sugar melts. Gradually stir in pectin.
5. Bring to a boil that cannot be stirred down. Boil 1 full minute, stirring constantly.
6. Remove from heat. Skim foam if necessary.

To can peach syrup

1. Ladle hot syrup into hot jars, leaving ½-inch headspace ( the space between to rim of the jar and the syrup). Remove air bubbles.
2. Wipe rims with damp paper towel.
3. Apply lids, screw on bands.
4. Process pint jars for 10 minutes, adjusting for altitude. (see recipe below)
5. Allow jars to rest in hot water for at least 5 minutes after processing.
6. Remove to the counter. Let cool to room temperature for 12-24 hours. Check for seal. (push the lid in the center. If lid flexes up or down, jar is not sealed and should be stored in the fridge and use first)