3 pounds ripe peaches, peeled, pitted and coarsely chopped
3½ cups sugar
1-2 vanilla bean(s), halved lengthwise, seeds scraped out
Juice of 1 lemon
I’ve made this recipe a couple times and never get the same yield. I recommend having 8 half-pint jars ready to go, but chances are you won’t need all of them.
In a large pot or Dutch oven, combine all ingredients (including vanilla bean seeds and pods) over medium heat. Bring the mixture to a boil, then reduce heat to a simmer.
Cook, stirring occasionally, until the fruit has partially caramelized and turned a dark orange color, about 90 minutes. Remove and discard vanilla bean pods.
Divide the jam evenly among sterilized half-pint jars and can using the water bath method. Process the jars for about 15 minutes.
If you choose not to preserve the jam, the jars can be stored in the refrigerator for several weeks.