2 1/2 Cups Apple Cider
750g Peaches, peeled, stoned and cut up
750g Tart Apples, peeled, cored and chopped
375g Chelsea White Sugar

1 : Place cider in large saucepan and boil until it is reduced by half. Add peaches and apples and simmer until fruit is tender, about 25 minutes, stirring frequently.
2 : Press mixture through a sieve or food mill.
3 : Return the puree to a cleaned pan and stir in Chelsea White Sugar. Simmer for about 25 minutes, or until consistency is very thick; stir well as mixture thickens.
4 : Ladle into warm sterilised jars and seal.