Ingredients

2 pounds yellow peaches, peeled and chopped
1 1/4 cups granulated sugar
3 T. freshly squeezed lemon juice
1 vanilla bean, split lengthwise and vanilla seeds scraped out

Method

• Prepare a small boiling water bath canner and 3 half pint jars.
• Combine the peaches and sugar in a 12-inch nonreactive pot or skillet and stir until the sugar dissolves and the peaches look juicy.
• Place the pot on the stove over high heat and bring to a boil. Once the fruit starts bubbling, reduce the heat to medium-high.
• Cook, stirring almost constantly making sure the bottom does not burn, until the preserves thicken. You know it's done when you can pull the spatula through the preserves and the liquid doesn't immediately rush in to fill the space.
• Add the lemon juice and vanilla seeds. Stir to combine. Remove the preserves from heat and stir a few times to help the fruit release the last of its moisture.
• Funnel the preserves into the prepared jars. Wipe the rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes. When time is up, remove jars from the canner and set them on a folded kitchen towel to cool.