Blanch the peaches until hot (scald), rinse when cool, peel off the skin, cut in half, remove the pits. Divide into small pieces and mash in an electric hand mixer until mushy.
Put raspberry syrup, peach puree, sparkling wine and juice of one lemon with the sugar in a large saucepan. Bring to a boil while stirring.
Make fruit mixture bubble for 2 min, then fold in liquid gelling agent (shake well beforehand). Boil briefly. Fold in citric acid.
Skim jam and fill hot to the brim into the jars.
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