Peel, pit and coarsely chop peaches

Cut vanilla beans lengthwise and scrape out seeds and pulp

In large stockpot, combine all ingredients including vanilla beans and seeds over medium heat. Bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the fruit is partially caramelized. The color will be a dark orange. Discard the vanilla bean pods.

For canning process, pour prepared hot mix into sterilized jars. Leave 1/2 inch space in jar and seal with lids. Process jars for 10 minutes in boiling water bath. Let it cool and store in a cool, dark place for up to one year.