Peel the peaches (with a thin skinned peeler). Cut them into pieces. 2 Put the fruit in the juicer. Then pass the juice to the fine strainer. 3 Weigh the juice. Put in a saucepan. Weigh exactly the same weight of sugar. 4 Add the lemon juice. Let macerate for about 15 minutes. Put everything to heat over medium heat. 5 From boiling, cook for 7 minutes, stirring constantly. 6 Pour the syrup into a bottle and let cool before putting in the refrigerator. Second method: 1 Peel the peaches (with a thin skinned peeler). Cut them into pieces. 2 Add two tablespoons of sugar and cook in a bain-marie for about 15 minutes with the lemon juice. 3 Mix everything and pass in a fine colander. 4 Weigh the juice. Put in a saucepan. Weigh exactly the same weight of sugar. Add the lemon juice. Let macerate for about 15 minutes. 5 Heat everything over medium heat. After boiling, cook for 7 minutes, stirring constantly. 6 Pour the syrup into a bottle and let cool before putting in the refrigerator.