Heat oven to 450°F; line a baking sheet with parchment paper.

Toss peaches with 1 teaspoon vanilla bean paste, arrange in a single layer on prepared sheet. Roast peaches 15 minutes; let cool slightly.

Transfer peaches, and any juices, to the bowl of a food processor with lemon juice, zest, salt and pepper; pulse until nearly smooth. Transfer peach mixture to a large bowl with honey and remaining ½ teaspoon vanilla bean paste; stir to combine.

Whisk together sugar and pectin in a saucepan. Stir in water and bring to a boil over medium-high heat; boil 45 seconds (start timing right when the mixture comes to a simmer), stirring constantly.

Working quickly, stir pectin mixture into peach mixture until well combined. Season the jam to taste with additional salt and black pepper.

Divide jam among four 8-ounce jars, leaving ¼–½ inch of room at the top. Seal jars and leave jam at room temperature until set, at least an hour and up to overnight, but no longer than 24 hours.