1. In a small deep pot, empty out your peaches from the bag into the pot and turn the heat on medium high. Place the lid on the pot and let the peaches thaw occasionally breaking apart the larger frozen chunks into smaller bite pea-sized pieces.
2. When the peaches have started to thaw and have started secreting a liquid, add your sugar, vanilla bean paste and cinnamon to the pot. Continually breaking apart the peaches and mashing the fruit in with the sugar and spices.
3. Cook for 10 minutes until the preserves have come together. It should look chunky and thick like a jam.

Recipe Notes

Since these preserves have no pectin in it to act as a preservative, I would recommend eating this within a week. The recipe itself is extremely scalable and you can cut it back if you don't need to make that much jam.

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