Friday, 12 August 2016

Peach Pancake Syrup



15 cups peaches
6 cups sugar
6 tbsp lemon juice
3 tsp vanilla, coconut or brandy extract

Peel and cut the peaches and place them into a food processor to puree in batches.  In a large stockpot, combine the puree, sugar and lemon juice.  Bring the mixture to a boil and then simmer for 5 minutes more.  Add the flavouring of your choice.  Fill sterilized pint jars and then process for 20 minutes in a water bath.  Makes 8 pints.

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