Peach-Rosé Jam

Scrape vanilla bean seeds into a large pot or Dutch oven; add pod to pot. Stir in rosé, and bring to a boil over medium-high. Cook until reduced by half, 5 to 7 minutes.

Stir peaches and sugar into rosé mixture. Return to a boil over medium-high. Boil, stirring often, 5 minutes. Reduce heat to medium-low, and cook, stirring often, until thickened, 25 to 30 minutes. Remove jam from heat. Remove and discard vanilla bean pod, and let cool 30 minutes. Stir in orange zest. Transfer to a container with an airtight lid, and refrigerate 4 to 8 hours before using.