For the peach jam with raisins, blanch the peaches briefly with boiling water, rinse with ice-cold water and remove the skin. Pit the peaches and grind the flesh with a hand blender.
Make up to 1 quart with carrot juice and combine with raisins, juice of one lemon and preserving sugar in a large saucepan. Bring to a boil, stirring, and cook bubbling on the stove for 4 minutes.
Fill jam to the brim in hot rinsed twist-off jars and seal tightly. Invert and place on lids for 5 min. Invert several times during asukooling to distribute raisins evenly.
Store the peach jam with raisins in a cool, dark place.
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