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Place the raspberry jam in a bowl, add the boiling water and give it a good stir until smooth.
Place the flour, sugar and baking powder in a mixing bowl. Stir until combined.
Tip the peach slices and syrup into a bowl. Use a slotted spoon to lift them out of the syrup and onto a chopping board. You'll need about a third of the peaches, the rest you can store in the fridge for another day!
Use a large knife to cut the peach slices into roughly 1cm pieces.
Place them in the mixing bowl with 2 tbsp of the peach syrup.
Add an egg and give it a really good stir with a wooden spoon until completely combined and light and fluffy.
Tip the mixture into a greased 2lb loaf tin.
Drizzle two thirds of the jam over the mixture and use a narrow knife to make swirls.
Bake in the oven for 40 minutes at 180C (fan) or until cooked through.
If the top is cooking a little too fast, cover it in tin foil.
Place on a cooling rack for around 10 minutes.
Cut into slices and serve with vanilla ice cream and a little more jam if you like.