Sun-ripened peach flavor and fresh lemon, ready to turn one pint into a cold half-gallon pitcher.
YIELDAbout 6 pints
PREP25 min
PROCESS15 min*
MIX1 part + 3 parts water
THE STORY
A pantry project built for the kid who asks for another pitcher.
The lemonade concentrates started because they work in real family life: open one pint, add three parts cold water, and the whole pitcher is ready. Our son loved the result enough to make fruit variations worth building out.
Peach brings a soft summer sweetness without losing the lemon’s edge. Frozen fruit works here too—especially when winter peaches cost more and taste worse—provided every drop of thawed juice stays in the pot.
Method
Prepare.Wash, peel if desired, pit, and chop peaches. Put them in a large stockpot.
Cook.Cook over medium heat 8–10 minutes, stirring often, until soft and juicy.
Add sugar and lemon.Stir in sugar, lemon juice, water, and zest. Bring to a boil until the sugar dissolves.
Simmer and mash.Reduce heat, simmer 5 minutes, and mash lightly for more flavor and body.
Fill.Ladle into hot pint jars, leaving ¼-inch headspace. Remove bubbles and wipe rims.
Process.Water-bath process pints 15 minutes at 0–1,000 feet, increasing time for altitude. Cool undisturbed 12–24 hours.
To serve, mix 1 part concentrate with 3 parts cold water. Add ice, sliced lemon, or sparkling water.
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