I have been on a jam/jelly/preserve kick since I made Ann McCue's Raspberry Jalapeno Jelly (which is amazing by the way) and I came up with this one....IT IS GREAT!!!! I had it this morning with toast and coffee as you can see in my picture.
1prepare jars and lids as you would for any canning job. (I use the rinse and dry cycle of my dishwasher for the jars (no soap)) and a saucepan of gently boiling water for the lids and rings.
2Start LARGE pot of water to boil for canning process and a pot of water to blanch the peaches in. Also prepare an ic bath for the peaches when removed from the blanching pan. Cut a shallow X in the bottom of each peach place in the boiling water about 45 seconds and remove to ice bath, this should make the skins easy to remove.
3peel and see the peaches, in a blender or food processor pulse until coarsly pureed.Wash and remove stems from strawberries and pulse until coarsly pureed.
4Transfer purees to a large heavy bottomed pot, add all ingredients EXCEPT pectin and bring to a boil stirring constantly, Add the pectin and return to a boil, boli hard for 1 minute remove from heat and skim any foam and remove and discard cinnamon and vanilla.
5Ladle into jars leaving 1/4" headroom and process in boiling water for 10 minutes.
6**I discovered I didn't have Vanilla Bean so I used extract and it was GOOD!
******DO NOT DOUBLE THE BATCH!! It won't reach a hard boil and won't thicken properly, I did this so I know, I had to split the batch into two pans and let it reach a hard boil and then put them in the jars. I was able to save my entire double batch but it was MESSYYYYYYY! I won't do that again!