● 1 kg yellow peaches
● 850 g sugar
● 210 g water
● juice of 1 lemon
Peel the peaches, slice in half and remove the pits.
Put the fruit in a large pot with the sugar and water and boil for 10 minutes.
Turn off the heat, cover the pot and leave it overnight for the peaches to release their juices.
In the morning, using a slotted spoon remove the peaches from the pot and put them in a bowl.
Boil the syrup for 10 minutes and then put the peaches back in the pot and boil all together until the syrup has reached the desired consistency, about 30-35 minutes.
Once the syrup is ready, add the lemon juice, stir and remove from the heat.
Store in glass sterilized jars.