Every year I purchase ‘seconds’ of peaches {those flawed or very overripe peaches. I usually get them 50-75% off the regular farmers market price}. I use these to make “peach honey” (recipe to follow) but I detest wasting so much of the peach; the peel, the area around the pit, etc. Well, I found the answer: peach honey! Here’s the recipes for peach honey {Thanks Nana}
When I usually make peach honey I peel the peaches, and use the flesh to make the honey. But I recently found and adapted a recipe that uses the peelings, etc. to make peach juice which is then used to make the honey! The flesh of the peach is then canned as peach pieces or slices! Waste not!
Here is the adapted recipe for peach honey {trust me this stuff is like Nectar to the Coupon goddess!}
8 cups peach juice
- Make this juice by simmering the peach peels covered with about 6 cups water until they are super soft. Cool and strain in cheesecloth or jelly bag. This is your Juice. I use a new thin cotton t-shirt instead of cheesecloth.
4 cups Sugar or 3 cups bee honey
Place the juice in the saucepan and heat over medium to high heat. When it boils vigorously, add the sugar (1/2 as much sugar as there is juice) Boil down until it is thick like honey. (You can also cook it on low overnight in a crockpot).
Can with 1/4 in. head space and process for 10 minutes in water canner.
This way the peach “body” is used; to can peach slices and the peels are used to make honey. This is so good, we literally eat spoons of it!
This sounds so yummy!
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Wow, this does sound yum! I’ve never heard of other flavors of honey, it would be perfect for toast or breakfast foods!
This is ice cream topping at my house. A bowl of Blue Bell Vanilla and drizzle on the peach topping. Heaven!!!
How many peach skins do you use ?
As many as you can- my grandma and I don’t use a set amount. Usually we make pie and use the leftover peels. The more you use the stronger the juice. I’d say at minimum the skins of 6-7 peaches.
Hi! Do you think this can be adapted to be made with peach jelly?
I’ve never tried to make it jelly but I’m sure there is a way to adapt it.
I make peach jelly with the juice from the peelings and pits. Just get a box of pectin; I use sure-jel or certo and follow the recipe in the inside of the box. Peach jelly is awesome!
I was raised in Ky by my grandmothers who didn’t waste anything. No electric thus, no freezer and karo fridge..Apple skins became apple jelly (no pectin required). Peach sins and seeds became peach sauce (Now called Peach Honey). Everything had to be canned. Move forward 60 years. I still can everything my grandmothers taught me except: Instead of peeling the peaches, plums and apricots , I cut them in half, dip the them in a bowl of water with lemon juice added, place cut side up on a cookie sheet and freeze. Remove from freezer and run under hot water and the skins will slid right off.’ Some pulp will be needed to achieve greater results as there is no pulp attached to the peelings. Instead of saying that it looks or tastes right as they did; I do measure as the eyes and taste buds have never acquired what they had or, maybe that I was the only grandson that took a real interest in what they had to offer.
How long is the shelf life for this canned peach honey?
Sealed- a year +
Opened- refrigerate and use quickly so we like to make small jars.
My momma always made this. And she had the recipe in her head. I’m so glad I found this recipe. I can’t wait make it. Thank you
I cant get mine to thicken up. I have 8 QTS in my slow cooker….help
Hmmm… I’ve never had it not thicken up- but my grandma (canning extraordinaire) says that you could add 1/3 pack of pectin and 1/3 cup of sugar to force it to do so.
AgarAgar is a great thickener for things like this. Buy it in the Chinese/Asian grocery.
I have used this recipe many times and love it. Today when we were canning pears I remembered you and this recipe. I am making pear honey today! Thank you!!