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Easy Water Bath Canning Fresh Peaches in Honey Cinnamon Syrup

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A straightforward and delicious recipe for preserving fresh peaches in a lightly sweetened honey cinnamon syrup using water bath canning. Perfect for beginners and seasoned canners alike, this method keeps peaches tender and flavorful.

Ingredients

Scale
  • 6 pounds fresh peaches (about 2.7 kg), ripe but firm, varieties like Elberta or Freestone
  • 2 cups honey (475 ml), preferably raw or local
  • 2 cinnamon sticks
  • ½ cup lemon juice (120 ml), freshly squeezed
  • 4 cups water (950 ml)
  • Optional: 1 split vanilla bean

Instructions

  1. Prepare your jars and lids by washing them in hot soapy water, rinsing well, and keeping jars warm in simmering water to prevent cracking.
  2. Bring your water bath canner to a boil, filling it with enough water to cover jars by at least 1-2 inches once loaded.
  3. Peel the peaches by scoring a small “X” at the bottom of each peach. Blanch in boiling water for 30-60 seconds, then transfer to an ice bath. The skins should slip right off. Peel and slice peaches into halves or quarters depending on size.
  4. Prepare the honey cinnamon syrup by combining water, honey, cinnamon sticks, and optional vanilla bean in a large saucepan. Bring to a gentle boil, stirring until honey dissolves. Simmer for 5 minutes to infuse flavors.
  5. Remove the syrup from heat and stir in the lemon juice to help preserve peach color.
  6. Pack peaches gently into warm jars, leaving about ½ inch (1.3 cm) headspace at the top.
  7. Pour hot syrup over peaches using a wide-mouth funnel, covering peaches completely but maintaining headspace.
  8. Remove air bubbles by sliding a non-metallic spatula or bubble remover around the jar. Adjust syrup level if needed.
  9. Wipe jar rims clean with a damp cloth to ensure a good seal.
  10. Place lids and rings on jars and screw bands fingertip-tight, not too tight to allow air to escape during processing.
  11. Process jars in the boiling water bath, ensuring water covers jars by at least 1-2 inches. Boil for 25 minutes (adjust for altitude if necessary).
  12. Remove jars using a jar lifter and place on a towel-lined surface to cool undisturbed for 12-24 hours. You will hear a ‘pop’ as jars seal.
  13. Check seals by pressing the center of each lid; if it doesn’t flex, the jar is sealed. Store sealed jars in a cool, dark place for up to 1 year.

Notes

If syrup crystallizes over time, gently warm the jars in hot water to re-liquefy before use. Always leave ½ inch headspace to allow for expansion during processing. Adjust processing time for altitude if above 1,000 feet. Peeling peaches by blanching helps avoid mushy fruit. Use new lids and sterilized jars for best seal. If jars don’t seal, refrigerate and consume within a week or reprocess with new lids within 24 hours.

Nutrition

Keywords: water bath canning, fresh peaches, honey cinnamon syrup, preserving peaches, homemade canned peaches, easy canning recipe, peach preserves, summer fruit preservation

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