Bring a quart of water to just boiling. Have a bowl of ice cold water ready.
Place a peach or two into the water for about 15 seconds. Remove with a slotted spoon and dunk into the ice water bath for about 15 seconds.
Remove from ice water. Then, while holding the peach in one hand, lightly rub your thumb over the skin.
It will peal off easily. Repeat with the remaining peaches.
Making the Jam
In a saucepan, toss the peaches and raspberries with the sugar and scraped Rodelle Vanilla Bean, scraped. Let stand for ½ hour, stirring occasionally to ensure the seeds are well incorporated.
Add the lemon juice and vanilla bean pod to the peaches and bring to a boil, stirring until the sugar is dissolved. Simmer over moderate heat, stirring occasionally, until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 20 minutes.
Skim off any residue that rises to the surface of the jam and remove the vanilla bean pod.
Using a potato masher, carefully smash the peaches (jam is extremely hot), smash the peaches. The more you smash, the less chunky the jam.
Simmer for 5 more minutes.
Spoon the jam into 1/2-pint jars, leaving 1/4 inch of space at the top.
Close the jars and let the jam cool to room temperature.
Store the jam in the refrigerator for up to 3 months.
