peach pie

How To Make Peach Syrup (from just the pits and skins)

a graphic saying how to make syrup from peach skins and pits with peach syrup held in a jar over awaffle

I discovered (but certainly didn’t come up with the idea myself) that you can make delicious peach syrup from the leftover peach scraps, mainly the skins and pits.

fresh peaches and peach syrup

So now when peaches are in season and I am canning, making peach jam or peach pie I don’t compost the skins and pits (unless the pits split or there are bruised pieces). I either immediately make up a batch of peach syrup while canning/making jam or I put the leftover skins and pits into a freezer bag and collect in the freezer until I have enough to make syrup.

A close up of peach syrup in a jar with a  buttered waffle in the background

Peach Syrup

It’s hard to call this syrup really a recipe. More like proprotions.

Once you have enough peach skins and pits, I would say you need at least 2 – 4 cups worth to make a batch. Obviously the more pits and skins you have the more syrup you will get.

Basically you just place the skins, peach bits, extra juice and pits in a large pot and fill with enough cool water to cover everything.

Then bring to a boil. Next turn the temperature down and allow it all to simmer together for 45 minutes. Depending on your stove top and pot size make sure it doesn’t boil dry, because if there is no liquid left, then you won’t have any syrup. Turn the element off and allow the mixture to continue to steep until you are ready for the next stage. Strain the mixture through a fine mesh sieve or cheesecloth over a large measuring cup or bowl. Discard the remaining cooked skins and pits.

Measure how much liquid you have before pouring it back into a clean pot. Add double the amount of sugar than peach juice. I do tend to go a little light on the sugar here because it can be really sweet. Though I suppose what is syrup if not sweet. Bring to boil and immediately turn off the heat while stirring. Pour into a large measuring cup and then into sterilized canning jars. Store in the fridge or process 10 minutes in a water canner to seal instead.

Feel good about coming pretty close to making something from nothing. Or at least wasting less and having more deliciousness in your life!

Peach Syrup (from the pits and skins)

How to make delicious homemade peach syrup from the scraps of the skins and pits.

Course Breakfast
Cuisine American
Keyword syrup, peaches, fruit syrup
Prep Time 15 minutes
Cook Time 45 minutes


  • 2-6 Cups Peach Scraps skin, pits and any remaining peach flesh or juices fresh or frozen.
  • Water
  • Granulated Sugar


  1. Place peach scraps in a large pot and fill with water until covered.
  2. Bring to a boil over high heat.
  3. Lower heat and continue to simmer on low for 45 minutes.
  4. Turn off heat and continue to steep until ready to strain.
  5. Strain out liquid through a fine mesh strainer or cheesecloth.
  6. Discard leftover cooked skins and pits.
  7. Measure remaining strained liquid.
  8. Measure twice the amount of sugar.
  9. Return to a clean large pot, stirring peach juice and sugar together.
  10. Bring to boil over high heat, then immediately turn off heat while stirring.
  11. Stir for an additional minute.
  12. Pour syrup into sterilized jars and either store in the fridge or process 10 minutes in a boiling water bath canner (with at least 2 inches of water over the lids) to seal.
A bowl of peach scraps and jars of brightly coloured peach syrup

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7 thoughts on “How To Make Peach Syrup (from just the pits and skins)”

    1. I am not sure. I have never tried, I was under the impression that the sugar creates the syrup. But perhaps if you added a little pectin to help thicken…you could try a sugar substitute?

      1. No pectin needed. Just cook down until you get the thickness you want. It gets thicker as it cools.

  1. How long does these last on the shelf? New to canning and just trying to learn everything that I can. Thank you and have a blessed day.

    1. If they are canned and sealed with a proper seal, I think technically they are supposed to have a shelf life of a year. But I tend to keep and use ours more like two years without any problems

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