Step 1
Combine peaches apple and orange juice in a large heavy pot. Bring to a boil; reduce heat to low and let simmer covered until peaches are tender 10 to 15 minutes. Remove from heat. Let cool slightly about 10 minutes.
Step 2
Meanwhile inspect 8 to 10 pint-sized jars for cracks and rings for rust discarding any defective ones. Immerse in simmering water until peach mixture is ready. Wash new unused lids and rings in warm soapy water.
Step 3
Puree peach mixture working in batches in a blender or food processor until smooth. You should have about 14 cups of puree.
Step 4
Return all of the puree to the pot. Add sugar honey and vanilla bean seeds. Bring to a boil stirring until sugar dissolves; reduce heat to a simmer. Simmer uncovered until mixture is thick and starts to mound stirring frequently 60 to 70 minutes.
Step 5
Ladle mixture into hot sterilized jars filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Step 6
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil cover and process for 5 minutes.
Step 7
Remove the jars from the stockpot and let rest several inches apart for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool dark area.