Wash the peaches, peel, cut in half to remove the stone, and then cut into small chunks.
Wash the raspberries.Put the fruit into a large saucepan and mash together.
Spilt the vanilla pod in half. Scrape out the seeds and add them with the pod to the fruit.
Add in the Siúcra Sure Set Jam Sugar, cook on a medium heat, stirring all the time until the sugar is completely dissolved.
Then increase the heat and bring to the boil. Boil vigorously for 4 minutes.Leave the jam to stand for 5 minutes, stir and pour into a clean, dry, hot sterilised jars.
Fill all the way to the top. Place a piece of waxed - paper disc on top. Then seal with a tight filling lid.Allow the jam to cool completely and then label it.
If the labels are put on when the jam is still warm the heat will prevent them from sticking properly.
Tip: An easy way to remove the skin is to make an X on the bottom of each peach. Put them in a saucepan of boiling water for 1 minute. Immediately remove and place in a bowl of ice cold water. Then simply peel off the skin. The more unripe the fruit is the harder it will be to remove the skin and it will need a little longer in the boiling water.
Recipe supplied by Louise Lennox