Dip peaches in hot water, peel off skins, cut fruit into wedges, infuse for one night with vanilla bean, lemon zest, jelling sugar, the whipped peach kernels cut in half, with lid closed and cooled.
Rinse, stem and pit the sour cherries. Add the cherries to the peaches form, infuse for 1 hour. Boil fruit-sugar mixture, bubbling for 4 minutes.
Fill jam into clean rinsed twist-off lidded jars and seal on the spot. Stand jars on lids for about 15 min.
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