Steps

1. Gently wash 2 peaches under running water and make an incision around the core.
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2. Halve the peaches, remove the seeds with a spoon. Clean off any bruised parts.
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3. Combine 400ml water and 70g sugar in a pot and bring to a boil.
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4. Once boiling, reduce heat to medium-low and place the peaches cut-side down in the pot.
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5. Add 1 tbsp lemon juice, stir gently, and cook the peaches.
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6. After 5 minutes of cooking, flip the peaches.
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7. Cook for another 3 minutes.
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8. After a total of 8 minutes of cooking, remove the peaches from the pot and let them cool to roughly room temperature.
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9. In a separate container, combine 10g gelatin and 3 tbsp water. Let it bloom for about 10 minutes.
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10. Once the peaches have cooled slightly, peel them. (Key Tip: Boiling makes the skin slide off easily!)
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11. Cut each peach in half lengthwise, then into roughly 6 large chunks. Place them in a serving container. (Key Tip: Cutting into large pieces allows you to enjoy the peach's texture and flavor, and makes it look impressive!)
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12. Microwave the bloomed gelatin for 20 seconds at 600W until dissolved.
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13. Pour the dissolved gelatin into the peach cooking liquid and mix well.
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14. Pour the gelatin mixture into the prepared container with the peaches.
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15. If your container doesn't have a lid, cover it with plastic wrap.
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16. Chill in the refrigerator until set.
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17. Once firm, transfer to a serving dish and enjoy. (Key Tip: Drizzling with coffee creamer complements both the peaches and the jelly, adding another layer of flavor!)
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