500 grams yellow peaches
250 grams red currants
490 grams sugar
Wash your fruit and de-stem currants.
To peel the peaches, bring a pot of water to a boil and drop the peaches in for 1 minute.
Drop them into cold water until cool. Peel them, the skin should come off easily.
Cut the peaches in half, taking the pits out, then cut into slices.
Combine fruit, sugar and juice from half a lemon into a pot and bring to a boil.
Pour into a glass bowl, cool, then place in fridge overnight.
Pour this mixture back into a pot and simmer until desired consistency.
Test by putting a few drops on a cold plate, jam should be set.