Method

• 1.
  Wash and sterilise the jars and lids (make sure to use new lids). You can sterilise the jars by placing them in the oven at 170°C for 20 minutes or in a pot of boiling water for 15 minutes. Once they are sterilised, allow to dry on a clean kitchen towel.
• 2.
  Make the syrup by placing the water and sugar in a large pot. Halve vanilla beans, scrape the seeds out and put seeds and pods in the pot. Bring to a simmer, then plunge the peaches, 2 or 3 at a time, and poach in the syrup for 3–4 minutes. Lift them out with a slotted spoon and gently pinch off the skin. Set aside on a colander and repeat with remaining peaches.
• 3.
  Take the sugar syrup off the heat. Cut the poached and peeled peaches in half and remove the stones. Pack 16–18 halves in each jar along with 1 vanilla pod. Place the sugar and vanilla syrup back on the stove and bring to a simmer, then, using a funnel, pour the liquid into the two jars, making sure it reaches the rims and neatly submerges the peaches.
• 4.
  Screw the sterilised lids onto the jars firmly and cool down at room temperature to create a vacuum. The seal will contract and become slightly concave. Label and store for winter in a cool, dark place. When you open the jars, the seal will release, a good sign that your fruit is as fresh as when first picked.