Clean peaches.

Place peaches in a large bowl of hot water, let sit for 10 minutes.

Peel off skin.

Cut into slices, quarters, or halves.

Place in another bowl of cold water with freshly squeezed whole lemon (or ¼ cup of lemon juice) to soak and not brown

Place 4 litres of water in a large cooking pot with 4 cups of sugar. Add lemon juice (another whole lemon squeezed) and cinnamon stick.

When syrup water begins to boil, add the strained peaches.

As syrup water begins to bubble, leave it to cook for another 2-3 minutes.

For more firmer peaches, cook no more than 2 minutes. The longer you cook, the softer the peaches will get.

Leave the whole peaches in the pot until jars are filled. They can be put into a jar as well or eat fresh.

In case syrup runs out, make more syrup by bringing water and sugar to boil for 3-4 minutes, then topping up the jars with this sugar water.

Wipe the outside of the jar with damp clean cloth after the jar cools to prevent mold from forming on the outside of the jars.

Store in a cool, dry place. Keep sealed jars in the pantry all year long. Must be sealed properly.