When canning peaches, I recommend a light or medium syrup. Simply heat water and sugar in a saucepan until the sugar dissolves.
•Light syrup – 2 1/4 cups sugar to 5 1/4 cups water (yields 6 1/2 cups syrup)
•Medium syrup – 3 1/4 cups sugar to 5 cups water (yields 7 cups syrup)
You can also make a syrup with honey if you prefer not to use processed sugar:
•Light – 1 1/2 cups honey to 4 cups water
•Medium – 2 cups honey to 4 cups water
Leftover syrup will keep in the refrigerator for several weeks and can be used in many ways. We enjoy using it for homemade peach iced tea.