3 lbs. ripe peaches, peeled, pitted and coarsely chopped
3½ cups sugar
1-2 vanilla bean(s), halved lengthwise, seeds scraped out
Juice of 1 lemon
In a large stockpot or Dutch oven, combine all ingredients (including vanilla bean seeds and pods) over medium heat. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the fruit is partially caramelized with a dark orange color. Discard the vanilla bean pods.
Using your preferred method, can and preserve jam in sterilized jars. (See this extremely informative guide on the principles of home canning.) Alternatively, store the jam in clean jars and keep refrigerated.