3 1/2 cups thinly sliced, pitted, peeled peaches (about 1 1/2 pounds)
2 cups 3/4-inch cubed, seeded, peeled papayas (about 1 1/2 pounds)
1/4 cup lemon juice
1/4 cup water
1 (6-inch) vanilla bean
1 package pectin
5 cup granulated sugar

Prepare home canning jars and lids according to manufacturer's instructions.

Combine peaches, papayas, lemon juice, water and vanilla bean in a large saucepot. Simmer mixture 10 to 15 minutes, stirring occasionally. Stir in pectin; bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly.

Remove from heat. Remove vanilla bean. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 10 minutes in a boiling-water canner.

Yields about six 8-ounce jars.