Prepare the Fruit
Peel, pit, and finely chop the peaches. (Optional: blanch peaches to peel easily.)

Cook the Jam
In a medium deep saucepan, combine peaches and sugar. Heat over medium until bubbling, then reduce to a simmer.

Simmer and Stir
Let cook for 45–60 minutes, stirring every 15–20 minutes. Stir more frequently as it thickens to prevent burning.

Add Vanilla
Once the jam reaches your desired thickness, remove from heat and stir in the vanilla extract.

Jar and Seal
Carefully pour hot jam into sterilized mason jars. Wipe rims clean, seal with lids, and let sit undisturbed for 12 hours until sealed.

Store
Refrigerate sealed jars for up to 6 months. Open jars should be consumed within 3–4 weeks.