1 Cut an X in bottom of each peach.
2 Punge peaches into a pot of boiling water for 30 seconds. Remove and plunge into a bowl of cold water.
3 Peel peaches, halve and remove pits.
4 Measure out 1 kg (approximately 2 1/4 pounds) of peaches and cut into very small pieces.
5 Mix jelling sugar and granulated sugar in a small pot and add peaches.
6 Bring peach mixture to boil, stirring constantly, and cook for 3 minutes. Squeeze juice from lemon and measure out 2 tablespoons of juice.
7 Add elderflower syrup and the lemon juice to the peaches. Bring to a boil and cook for 1 more minute.
8 Ladle into jars, cover with lids and refrigerate for up to 2 weeks.
Tip: To preserve for longer, process the jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/).