- 3 pound peaches ripe but firm
- 6 cups sugar
- 6 cups water
- Zest and juice from 2 lemons
- 1 vanilla bean
To prepare the peaches, wash them and make two small incision on the bottom of each one. Dip peaches in boiling water for 30 seconds to 1 minutes (less time is the fruit is more ripe). Drop them in ice water to loosen their skins. After removing the skin from the peaches, cut them in half and remove pits.
Combine sugar, water, lemon zests, lemon juice and scraped vanilla bean in a saucepan. Bring it to a boil until sugar is dissolved. Keep syrup hot. Pack the peaches into sanitized jars (leaving 1/2 to 1 inch space at the top). Wipe jar rims and threads. Place lids on jars.
Put the sealed jars in a wide pot and cover with at least 1 inch of boiling water. Boil them for at least 20 minutes (and no more than 30 min).
Remove jars from hot water and place, not touching, on dish towel. Cool several hours or overnight. Test seals and make sure there is not air in the jars before storing them. If there is still air you can refrigerate them for a couple of weeks.