- 800 g Peaches,
- 200 g Figs fresh
- 500 g Preserving sugar 2: 1
- 1 Juice of one lemon
- Peaches pitted and skinned, figs without skin and whites. Pour lemon juice over the prepared fruits. Puree and then sprinkle with preserving sugar. Min. 2 hours. or let the juice steep overnight.
- Transfer the mixture to a saucepan and let it simmer for 4 minutes, stirring the mixture more often - it burns slightly. Defoaming, gelling test and then immediately pour into twist-off jars and close. Turn over for about 5 minutes