Bring the sugar, honey, slit and seeded vanilla bean pod (if using), and water to a boil then simmer until the sugar and honey is dissolved. Discard the vanilla bean from the simple syrup. Keep warm until ready to pour over the peaches.
Prepare canner, jars, and lids.
To peel the peaches, bring a large pot of water to a boil. Score (barely slice in an x) the bottom of each peach. Place peaches in boiling water and remove once the skin from the x starts to peel back (about 1 minutes or less).
Place hot peaches in a couple large bowls of ice water to stop them from cooking. Once cool, peel the skin off the peaches.
Slice peaches in half or quarters then place inside jars cavity side down and overlapping layers, in sterilized hot jars (leaving a half inch of room at the top of each jar).
Pour hot honey simple syrup over the peaches then top each jar leaving 1/2 inch 'headspace.'
Wipe rim of jars then place sterilized jar lids on top of each jar and process according to your jar manufacturer's instructions. Pint jars should be processed for 25 minutes and quart jars for 30 minutes.
Enjoy on a cold winter day!
All honey may be used instead of part honey and part sugar.