*3 glasses a 400 ml raspberry and peach jam trust united layer by layer a treat 1. In a saucepan, mix the raspberries with 250 g of preserving sugar and the citric acid and boil for half an hour.
Blanch the peaches for 30 seconds, rinse, skin and halve. Remove the stones, coarsely chop the flesh and finely mash with juice of one lemon. Cut the vanilla bean lengthwise and scrape out the pulp. In a saucepan, combine the peach puree with the remaining preserving sugar, vanilla bean and pulp.
Bring the raspberry and peach jam separately to the boil in the saucepans at a low temperature while stirring. Now make each bubble for 3 min while stirring, skimming off any foam that rises.
Cool the jams a little.
4. carefully pour the jams alternately into sterile jars over inverted spoons, creating individual layers. Cool slightly, drizzle each with 1 tsp raspberry brandy and seal with cellophane. Keep in a cool, dark place. Keeps for about 8 weeks.
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