For the vineyard peach jam, wash the jars and lids, boil and disinfect with a little brandy. Wash vineyard peaches, cut fruit into halves.
Peel off the skin and remove the seeds. Cut the flesh into small pieces or puree with a blender. Keep sprinkling with lemon juice. Mix the jelling sugar with the peach mixture and leave to infuse for three hours.
Add vanilla and boil the mixture for 4 minutes. Pour vineyard peach jam as hot as possible into the prepared jars and seal immediately.