Cut peaches in half, remove seeds and cook skin side down in a little tap water on the stove for two minutes. Peel off the skin.
Weigh out 30 g of flesh and cut into cubes. Rinse and clean gooseberries. Weigh out 20 g. Boil peaches, gooseberries and jelling sugar. Let it bubble on the stove for three minutes.
Add Angostura. Fill hot into jars and seal.
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