Bring enough water to cover peaches to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits.
In a large pot place sugar, vanilla pod and the seeds, figs, peaches, with optional cinnamon or ginger, lemon juice, zest and meat of lemon.
Stir to release juices it will be thick. Simmer over low heat stirring not to burn. Juices will come and when it does raise heat to high stirring most of the time.
Remove vanilla and cinnamon.
With an immersion blender blend fruit till chunky smooth.
Add back the vanilla and cinnamon.
As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot.
When it hits a rolling boil for 15 minutes all the time stirring add liquor cook 1 minute.
To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.
Remove and discard bean and cinnamon.
Pour into sterile jars and process 10 minutes.
Optional for those that like it smoother without chunks you can blend the figs before adding to sugar or use an immersion blender while cooking.