Preheat grill to 350ºF

Wash peaches and pat dry. Cut them vertically and twist the halves to separate from the pit. If the pit is still hanging on dig it out with a grapefruit spoon.

Grease grill grates with a paper towel soaked in oil. Place peach halves face down on the grill and sprinkle with brown sugar. Close lid and cook for 5 minutes.

Using tongs, flip peaches and equally divide remaining sugar amongst the peach halves. Close lid and cook for an additional 5 minutes. Transfer peaches to a baking pan and let cool for a couple of minutes.

Toss peaches in a blender and pulse until coarsely pureed.

(Optional Step) Sterlize Jars and lids. Put 2 quart or 6 half pint jars on a wire rack in a large pot. Fill the pot with water until it covers the jars. Bring to a boil. Boil for 10 minutes and turn off the heat. Meanwhile do the same thing in a smaller pot with the lids and rings and a stainless steel canning funnel. When the 10 minutes are up, turn off the heat and let them sit in the water until ready for use.

Pour the peaches into a large, heavy bottomed pot and add the sugar, lemon juice, bourbon, cinnamon, vanilla bean, and butter.

Turn the burner on to medium-high heat and stir the mixture. Let it come to a rolling boil.

Add the pectin and let it come to a boil again. Reduce heat to medium and cook until reduced by 1/4 (about 20 minutes).

Remove the pot from heat, discard the cinnamon sticks and vanilla bean.

Ladle the jam into the jars and don’t forget to use the canning funnel. Cover the jars with the lids and screw on the bands. They should be almost tight.

Put the jars back in pot you boiled them in, lid side up. Cover the pot and bring it to a boil again. Boil for 10 minutes.

Remove lid and let the jars rest for 5 minutes in the water. Take the jars of jam out and let them chill and set on the counter overnight.