Vanilla Peach Jam

• 8 cups peeled and chopped peaches (about 7 large peaches)
• 1/4 cup lemon juice
• 1 vanilla bean
• 2 cups sugar
• 1 Tbsp Bourbon (optional)

1. Put the peaches, lemon juice and 2 cups sugar in a heavy bottomed pot.
2. Slice vanilla bean in half lengthwise. Use the flat side of a knife scrape out the seeds and place in the pot along with the empty pod halves.  
3. Bring to a boil, then reduce to simmer.  If using, add the Bourbon. I’ve made it both ways and it is delicious with or without.  The Bourbon serves to enhance the flavor of the vanilla, much like adding coffee or espresso to chocolate recipes. Simmer for about 1 1/2 hours.  Stirring occasionally. The peaches will turn a golden, caramelized orange color. 
4. Allow to cool slightly and ladle into jelly jars (discarding bean pods). When cooled completely store in the refrigerator. It will continue thickening as it cools.       OR at this point you can can.