Preheat the oven to 200°C and sterilise two clean jam jars inside.
Melt jam sugar and lemon juice in a large pan over low heat.
Add peaches, bring to the boil, and cook for ten minutes until reaching 105°C.
Skim froth from the jam and allow it to cool slightly.
Transfer the jam into the sterile jars, then seal and label them.
Mix flour, sugar, suet, and water in a bowl to form a soft dough.
Knead the dough on a floured surface and roll into a 1cm thick oblong.
Place the pastry onto a sheet of greaseproof paper.
Spread 150g of jam over the pastry, leaving a 2.5cm border, and top with raspberries.
Roll the dough into a pinwheel using the paper and twist the ends shut.
Steam the parcel over boiling water for one hour until the pastry is cooked.
Boil sugar and 50ml water in a pan until it turns into a light caramel.
Drizzle caramel on plates and add ice cream and toasted almonds.
Slice the roly-poly and serve alongside the ice cream.