Peel, pit, and slice peaches.

Cook gently in a large saucepan without water over very low heat for 15 minutes, stirring and skimming as needed.

Puree the fruit using a food mill or blender.

Weigh the puree and add sugar accordingly (roughly 750 g per kilo of puree).

Stir in the scraped vanilla seeds and pod.

Cook for 30 minutes over low heat, stirring frequently.

Test for setting by dropping a bit on a tilted cold plate—it should gel immediately. Remove from heat.

Pour into sterilised, dry jars, seal tightly, and process as desired.