Peach vanilla jam

Ingredients:

8 cups peeled, chopped peaches
2 cups white sugar
1 vanilla bean
1/4 cup lemon juice
1 package freezer jam pectin

This picture is a peach/pineapple mixture simmering.

Directions:
Blanch peaches in a stock pot full of water to make them easier to peel.  I used about 8 large peaches (white flesh) for 8 cups.  Combine all ingredients in a stock pot.  Scrape the inside of a vanilla bean, and put the scrapings in the pot.  Add the bean to the pot as well.  Bring to a boil, turn the heat down and simmer for 1 hour.  Add a packet of freezer jam pectin at the end of the simmer and mix well.  Pull the vanilla beans out of the peaches and discard before you ladle them into jars.  Ladle hot peaches into hot jars, and add lids & bands.  Cool on the counter, then freeze or eat!

Variations:
Add 2 oz. of rum or bourbon before bringing to a boil.
Use 4 cups chopped peaches and 4 cups chopped, fresh pineapple.