Start by selecting ripe Southern peaches, then wash, peel, and chop them into small pieces. Combine with fresh lemon juice in a large saucepan over medium heat. Bring to a gentle boil, about 5 minutes.

Using a potato masher, mash the peaches to achieve desired consistency. For a smoother texture, blend for a few seconds. This should take about 3-5 minutes.

Stir in the sugar gradually and return to a boil over medium-high heat, cooking for 15-25 minutes until thickened.

Carefully add the split vanilla bean and bourbon, stirring well. Let it simmer for an additional 5-10 minutes.

Prepare sterilized jars by filling them with the hot jam, leaving a 1/4 inch headspace. Wipe rims and secure lids finger-tight.

Submerge jars in a water bath canner, bring to a boil, and process for about 5 minutes.