Instructions

1. Peel your peaches. You can peel them with a paring knife which is what I normally do since I am using bruised fruit. You could also freeze them whole for about an hour and them rub the skin off under running water. Lastly you could put them in a pot of boiling water for 30 seconds and then place them in a bowl of ice water for another 30 seconds. Pick the peach up and the skin will come right of.
2. 
3. Cut your peaches. You can cut them in half or slice them to your desired thickness. Place them in a bowl.
4. Fill each jar with your cut peaches. Pour the lemon juice over the peaches. Use 1 teaspoon for each pint jar and 2 teaspoons for each quart jar.
5. Bring the lids/seals to a gentle simmer.
6. Bring the honey and water to a simmer to make a "syrup". Once the honey is dissolved turn off the heat.
7. 
8. Pour the hot syrup into each jar, just filling to where the threads of the jar start.
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10. Wipe the rim and place the seal and lid on the jar. Twist on the ring, being sure not to make it too tight.
11. Place the jars in a water bath canner or pressure canner without the lid.
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13. Cover the jars with water and bring to a boil for 20 to 30 minutes.
14. Remove the jars from the pot with a jar clamp and place on a counter or table covered with a dish towel.
15. Allow to fully cool and seal before storing away.
16. If you have never heard a jar seal before, it is music to the ears!