Spiced Peach Cobbler Preserves With Vanilla

In a large deep pot, combine the peaches with the lemon juice and 2 cups of the sugar; cover and let stand for 1 hour.

Fill a canner about half-full with water; add the empty canning jars and bring the water to a boil. Reduce the heat to low to keep jars hot. Bring a saucepan of water just to a boil; reduce the heat to low and add the jar lids. Simmer but do not boil the lids.

Add the remaining sugar to the peaches, along with the cinnamon, nutmeg, and butter, if using. Heat uncovered over medium heat, stirring often until the sugar is dissolved. Bring to a simmer and cook for 5 minutes, stirring frequently.

Increase the heat to medium-high. Stirring constantly, bring the mixture to a full rolling boil. Add the pectin and bring again to a full rolling boil; boil for exactly 1 minute longer. Remove from the heat and skim any excess foam from the mixture. Stir in the vanilla and let the fruit mixture cool for 5 minutes, stirring occasionally.

If using 1-pint (16-ounce) jars, process/boil the full jars for 15 minutes. Using tongs, carefully remove jars from the hot water, draining well. Fill them with the hot fruit mixture, leaving 1/4 inch headspace. Wipe the rims clean with a dampened cloth or paper towel and fit the seals on the tops of the jars; screw on the lids firmly. Lower the jars into the water and add more very hot or boiling water so the water is 1 to 2 inches above the jars. Bring to a boil. Cover and boil gently for 10 minutes. Remove the jars from the hot water and let them cool on a rack. Do not invert the hot jars.

Store in a cool dark place for up to a year; once opened, the peach preserves should be kept in the refrigerator.