I will assume you know the basics of water bath canning. If not, study up. You need to keep everything properly sterilized.
Vanilla Peach Jam
Wash peaches. Cut to remove pits, and place in blender. Do not remove skins.
Puree enough to make 4 cups. Pour into a large pot.
Add 1/4 cup lemon or lime juice and 4 tsp of calcium water. Bring to a boil.
While it is heating, prepare your sugar. Use 3/4 cup to 2 cups of sugar. Mix 3 tsp pectin powder into the sugar. When the fruit comes to a boil, whisk in the sugar-pectin mixture.
Whisk till thoroughly dissolved. Return to a boil and stir continuously. Boil for 1-2 minutes, then turn heat off. You may add 1 tsp of butter to reduce foaming, if you wish. Skim any foam.
Add 1 tsp vanilla extract and stir well. Taste. You may add vanilla in small amounts until you like the taste. (I used 5 cups sugar and 1 1/2 tbsp vanilla for 12 cups of fruit)
Ladle into properly prepared jars and boiling water bath them for 10 minutes. Yield: about 5 cups