How to Can Peaches in Honey and Cinnamon Syrup
Learn how to can peaches in a light honey syrup with cinnamon. This cozy, old-fashioned canning recipe is simple, sweet, and free of refined sugar.
There’s nothing quite like opening a jar of home-canned peaches in the middle of winter. The soft golden fruit, the hint of honey, the warm scent of cinnamon, it’s like bottling up a bit of summer sunshine for the cold months ahead.
Every August, I set aside a day or two to put up as many jars as I can. I’ve been following this honey-sweetened method for years now, and it’s become a favorite. It uses no refined sugar, just a light honey syrup and one cinnamon stick per jar for that old-fashioned cozy flavor. It’s also a great recipe if you wan to learn how to can peaches. It’s simple, and processed sugar free.
If you’ve never canned before, don’t worry, this recipe is simple and forgiving. And if you’re just getting started with preserving, you may want to hop over to my Water Bath Canning 101 guide to read up on the basics first.
Here’s how I make my honey-cinnamon peaches step-by-step.
🍑 Ingredients You’ll Need:
- Ripe peaches – about 2–3 pounds per quart jar
- 9 cups water
- 1 cup honey
- 7 cinnamon sticks (1 per jar)
- 7 quart-size mason jars, lids, and rings
🫙 Equipment:
- Large pot for blanching
- Medium saucepan for syrup
- Water bath canner
- Jar lifter, funnel, bubble remover or chopstick
- Towels and clean workspace
👩🍳 Step-by-Step: How to Can Peaches in Honey Syrup
1. Peel the Peaches
The easiest way to peel peaches is to blanch them. Bring a large pot of water to a gentle boil, and carefully drop the peaches in. Let them sit for about 2 minutes, then quickly move them to a bowl of ice-cold water.
The skins should slide right off with your fingers, no knife needed, and hardly any waste.
2. Prepare the Honey Syrup
While you’re working on the peaches, bring 9 cups of water and 1 cup of honey to a low boil in a saucepan. Stir gently to dissolve the honey. Once it’s fully combined, turn the heat to low to keep it warm until you’re ready to use it.
3. Pit and Slice the Peaches
Cut each peach in half and remove the pit. You can leave them in halves, quarter them, or slice them smaller if you prefer. I usually just halve them. It’s faster, and they hold their shape beautifully in the jar.
4. Prepare Your Jars
Wash your jars in hot soapy water and sterilize them if desired. I like to keep mine warm in a 200°F oven until I’m ready to fill them.
Place one cinnamon stick in the bottom of each clean jar.
5. Pack the Jars
Arrange the peach halves in the jars, pit-side down. Nestle them in gently, filling each jar to just below the neck. They’ll shrink a bit during processing, so it’s okay to pack them well.
6. Fill With Syrup
Use a funnel to pour the warm honey syrup over the peaches. Fill each jar to 1/2 inch of headspace (the space between the top of the syrup and the rim of the jar).
Run a bubble remover or a wooden chopstick around the inside of the jar to release any trapped air bubbles. Then wipe the rims clean with a cloth dipped in vinegar.
7. Add Lids and Process
Place the lids on and screw the bands on fingertip tight. Process in a boiling water bath canner for 30 minutes. Make sure the jars are fully submerged, with at least 1–2 inches of water above the tops.
When the time is up, turn off the heat and let the jars rest in the canner for 5 minutes before lifting them out.
Let them cool on a towel-lined counter for 12–24 hours. You should hear those lovely little pops as the lids seal.
🍑 Cinnamon Honey Canned Peaches Recipe Card
Cinnamon Honey Canned Peaches
Ingredients
- Ripe peaches 2–3 lbs per quart jar
- 9 cups water
- 1 cup honey
- 7 cinnamon sticks
Instructions
- Blanch peaches in boiling water for 2 minutes. Transfer to ice bath and remove skins.
- In a saucepan, bring water and honey to a low boil. Stir to combine, then keep warm.
- Halve or quarter peaches, removing pits.
- Place one cinnamon stick in each sterilized quart jar. Pack jars with peaches, cut side down.
- Fill jars with hot syrup, leaving 1/2 inch headspace. Remove air bubbles and wipe rims.
- Add lids and rings. Process in water bath canner for 30 minutes.
- Let cool for 12–24 hours. Store in pantry up to 1 year.
❤️ Tips for Success
- Make sure your peaches are ripe but not mushy. Freestone varieties work best.
- Don’t skip the air bubble step—trapped air can affect sealing.
- If a jar doesn’t seal, just refrigerate and eat within a week!
Other Simple Canning Recipes:
- How to Make No Sugar Added Applesauce on the Stovetop (And the Best Apples to Use!)
- How to Can Tomatoes: A Simple Beginner’s Guide
