In and 8 - 10 quart heavy pot (I used my Le Creuset) combine peaches and the water. Bring to a boil and reduce heat. Simmer cover, for 10 - 15 minutes or until peaches are tender. Remove from heat and cool slightly.

Use a blender or food processor to puree peach mixture, in batches, until smooth. Return peach puree to same pot. Add sugar, honey and vanilla bean seeds and empty vanilla pod. Bring to boiling, stirring until sugar dissolve - reduce heat. Simmer, uncovered, for about 10 minutes or until mixture is thick and mounds on a spoon, stirring often.

Take out vanilla pods and ladle hot peach butter into hot, sterilized half pint canning jars, leaving a 1/4 inch headspace. Wipe jar rims, adjust lids.

Process filled jars in a boiling water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner, cool on wire racks. (Makes 4 - 6 8oz. jelly jars of peach butter)

**When I made this recipe I got 6 half pints of fruit butter. However, there have been some people who have told me they have gotten a lot more out of this recipe - approximately 12-14 half pints. I'm assuming this has to do with the size of the peaches. Just assume if you have large peaches you will get a lot more fruit butter...not that that's a bad thing :)