MAKES ABOUT SEVEN 8-OUNCE JARS

INGREDIENTS

• 7 cups granulated sugar
• 2 whole vanilla beans
• 4 cups pitted, peeled, and crushed peaches (about 4 pounds peaches)
• 3 tablespoons freshly squeezed lemon juice
• 1⁄2 teaspoon unsalted butter (optional)
• 1 pouch (3 ounces) liquid fruit pectin

INSTRUCTIONS

1. Place 7 cups of granulated sugar in a large bowl
2. Slice 2 vanilla beans in half lengthwise, scrape out the seeds and add them to the sugar
3. Cut the vanilla pods into 1-inch pieces and add them to the sugar mixture
4. Stir to distribute the seeds and pods throughout the sugar, cover and let stand for 48 hours, stirring once a day
5. Sift the vanilla pod pieces from the sugar using a fine-mesh sieve and save them for another use
6. In an 8-quart stainless steel stockpot, combine 4 cups of pitted, peeled, and crushed peaches and 3 tablespoons of freshly squeezed lemon juice
7. Stir in the vanilla bean sugar and add 1/2 teaspoon of unsalted butter (optional)
8. Cook the mixture over medium-low heat, stirring constantly until the sugar is dissolved
9. Increase the heat to medium-high and bring to a full rolling boil, stirring constantly
10. Stir in 1 pouch (3 ounces) of liquid fruit pectin
11. Return the mixture to a full rolling boil and boil for 1 minute, stirring constantly
12. Remove the pot from the heat and skim off any foam
13. Let the jam cool in the pot for 5 minutes, stirring occasionally
14. Ladle the jam into hot jars, leaving ¼-inch headspace
15. Remove any air bubbles and wipe the jar rims and threads with a clean, damp paper towel
16. Apply hot lids and screw bands
17. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes
18. Remove from the water bath canner and let cool for 12 to 24 hours
19. Check the seals and remove the screw bands
20. Store jars in a cool, dry, dark place for up to 1 year.

TIP:

• To scrape the seeds from the vanilla bean pods, hold one half of the cut open pod with your fingers as you scrape down the length of the pod with a sharp knife, collecting the seeds on the blade.
• Make the vanilla bean sugar 2 days ahead of making the jam to allow time for the flavor to fully develop.