it and quarter the peaches.

Bring to a boil with lemon juice and preserving sugar and let boil for 5 minutes.

Blend and sieve.

Bring the marmalade to a boil again and add the vanilla bean, halve lengthwise.

Let boil for 2 more minutes.

Remove the vanilla bean, scrape out the rest of the pulp, and add it to the marmalade.

Remove from heat and stir in the peach liqueur.

Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.