• 1 quantity jam syrup
• 600 g/1¼ lb ripe peaches
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Peel the peaches and remove the stones.

Purée the flesh. Boil the syrup for 2 minutes then add the peach purée. Cook on medium heat, stirring occasionally, for 35-40 minutes until setting point is reached. Remove the pan from the heat, skim off any froth and pot the marmalade while still warm. Cover when cold.