Bring a large pot of water to a boil in a Dutch oven.
Cut a small cross into the top of each peach.
Blanch the peaches in the boiling water for 2 minutes.
Prepare a bowl of cold water and transfer the peaches to it, draining minimally.
Peel the peaches, halve them, remove the pits, and set aside.
In a Dutch oven, bring water to a boil with sugar and a vanilla pod split lengthwise.
Simmer at medium boil for 8-10 minutes to concentrate the syrup.
Add the peaches to the syrup and simmer for 10 minutes.
Immediately pack the peaches into sterilized jars. Remove the vanilla pod from the syrup.
Pour the hot syrup over the peaches, filling to cover. Add half a vanilla pod to two jars for decoration.
Seal the jars securely.
In a large Dutch oven that can hold 4 jars, bring water to a boil—it should come just below the jar lids.
Place the sealed jars in the pot and boil for about 20 minutes.
Let the jars cool in the water, then remove and store in a cool, dry place away from light.
Wait 1-2 months before enjoying, allowing the peaches to fully absorb the syrup. These jars will keep for up to 1 year.
