Score peach skins in quarters and blanch in boiling water for one minute.
Peel the peaches, chop the flesh, and reserve the pips.
Grate the peeled apples into a pan with 300ml of water.
Boil the apples for 10 minutes until the water has almost evaporated.
Add peach flesh and stones to the pan and cook for 15 minutes.
Remove and discard the peach stones once the mixture is thick.
Add maple syrup, sugar, and lemon juice to the pan.
Boil the mixture until it reaches 105°C on a sugar thermometer.
Cool slightly before spooning into hot, clean jars and sealing.