Peel, pit and slice peaches. Pour peaches in a large stockpot. With a pastry cutter or potato masher, mash up the peaches. Add the 1 cup of water and heat up the peaches until boiling. Lower heat to a simmer. Split the vanilla bean in half, and scrape out the seeds with a knife, and add to the peaches. Then throw the vanilla pod in the peaches, too. Add the Elderflower liquor or syrup. Simmer for 30 minutes. Peaches should be soft. As peaches simmer, ladle off the foam on the top and discard. DO this throughout the cooking process until you add the sugar.
After peaches are nice and soft, use an immersion blender to puree the peaches a little bit. Use your judgement. I liked some bits of peach, but not too chunky so it’s not spreadable on toast.
Next, add the sugar and stir until dissolved. Next sprinkle the gelatin over the lemon juice and water mixture until it’s softened, then add it all to the jam. Stir until the jam begins to thicken and becomes glossy.
Take off heat, and let sit for a few minutes.
Meanwhile, sterilize mason jars and jam jars with their lids in boiling hot water for 5-10 minutes. Pull out gently with tongs and set on some paper towels. Let cool down until able to be touched and handled.
Ladle hot jam into the jars, 1/8″ from the top. Seal tightly. Let cool down slowly at room temperature, then store in the fridge. Jam will set overnight as it cools. Can be stored up to 3 weeks. Enjoy jarred heaven.
