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.