Wash and peel 8 cups of ripe Southern peaches, removing bruised spots. Chop into small pieces and place in a large saucepan. Add lemon juice.

Gently mash the chopped peaches using a potato masher until desired consistency is reached.

Mix in 2.5 cups of sugar and bring to a rolling boil over medium heat. Stir frequently, maintaining the boil for 15 to 25 minutes.

Once thickened, add the seeds from the vanilla bean and continue cooking for an additional 5 minutes.

Remove from heat and stir in bourbon (if using). Adjust to taste.

Pour hot jam into sterilized jars, leaving about a ¼-inch headspace, and seal with lids.

Process jars in a boiling water bath for 5 minutes to ensure safety.

After processing, let jars cool on a clean towel and check seals. Store in a cool, dark place.