Prepare the ingredients by washing and dicing the peaches, then adding to a saucepan with the brown sugar, water, lemon juice, cinnamon, nutmeg, salt, and vanilla paste. Stir well and cook over medium-high heat for about 15 minutes until bubbles form.

Once bubbling, reduce heat to medium-low and cook for an additional 15 minutes, stirring and breaking down the peaches. Add more water if necessary to maintain a jam-like consistency.

Remove from heat and let cool for 5 minutes. Stir in butter until fully melted.

Strain the mixture through a mesh sieve into a bowl to remove skins, pressing with a spatula to extract fluid. Return to low heat if it’s too loose and cook for another 5 minutes.

Let the jam cool to thicken, approximately 30 minutes.

Crush the shortbread cookies in a zip-top bag using a rolling pin until resembling coarse sand.

To assemble, layer the cooled jam and shortbread crumbs in a clean jar, alternating until filled.