Just in case you missed this article on making homemade syrup the first time we shared it a couple of years ago, we are republishing it. After Marne wrote this blog originally, we got an awesome response. This is one of the PYP Best Blogs!

When I was growing up, my mother made many different types of syrup for us to put on our pancakes and waffles. I wanted to share a few of those recipes with you today. These are a few of my favorites for the past 30 years or so. I hope you enjoy them as much as we do. Note: They do work out just find using reduced sugar.

Contrary to popular belief, Kneaders Restaurant did not invent cinnamon syrup! I have been eating it since the late-1970’s and my mom always made it from scratch!

CINNAMON SYRUP
1 c. sugar
1/2 c. corn syrup
1/4 c. water
1/2 to 3/4 tsp. cinnamon
1/2 c. evaporated milk

Combine sugar, corn syrup, water and cinnamon. Boil over medium heat stirring constantly. Cook and stir for 2 minutes more. Cool for 5 minutes removed from heat. Stir in evaporated milk. Makes 1 2/3 cups.

ORANGE SYRUP
1/2 c. butter
3/4 c. sugar
1/2 c. orange juice concentrate

Heat almost to boiling. Serve over pancakes or waffles.

PEACH SYRUP
5 cups peach puree
2 cups sugar
2 TBSP lemon juice
2 tsp vanilla

Over medium heat in a heavy pot, combine the peach puree, sugar, and lemon juice. Heat to boiling then reduce to a simmer. Simmer, stirring frequently for five minutes. Remove from the heat and add the vanilla.

You can water bath can this syrup, or you can freeze it. If you choose to can it, pour into the sterilized jars, leaving 1/4″ headspace at the top of each jar. Wipe all the rims with a clean cloth and center the lids. Add the bands and tighten to finger tightness, and process in a boiling water bath for 25 minutes (less time if you live at a lower elevation. Check the Ball canning regulations for specifics). Makes approx. 3 pints of syrup.