Raspberry jam

1. Rinse the raspberries. Mix the raspberries with half  of jam sugar.
2. Bring to the boil whilst stirring, and then allow boiling for another 2 minutes.
3. Remove the pan from the heat and skim thoroughly.

Peach jam

1. Blanch, peel and chop the peaches into small pieces.
2. Mix the peach pieces with the rest of the jam sugar, and boil whilst stirring for 5-10 minutes depending on how ripe the peaches are.
3. Remove the pan from the heat and skim thoroughly.

Finishing

1. Pour a couple of centimetres of one of the jams into jars. Place in the refrigerator to cool and set.
2. Pour an equal amount of the other jam on top of the cold jam, and refrigerate.
3. Repeat until the jars are full.
4. Seal. Store in a cool place.

Other fruits and berries which go well together can be used instead of raspberries and peaches.