• Blanch peaches in boiling water for 60 seconds, then transfer to an ice bath to cool. Peel, pit, and dice peaches, tossing with ¼ cup lime juice to prevent browning.
• Prepare jars by washing and heating them to 180°F in a water bath canner.
• In a heavy pot, combine vinegar, onion, jalapeños, red bell pepper, honey, garlic, cumin, red pepper flakes, paprika, and cilantro. Boil this mixture over medium-high heat, stirring constantly, then reduce heat and simmer for approximately 5 minutes until slightly thickened.
• Remove the pot from heat and stir in the clear gel and diced peaches.
• Ladle the hot salsa into the hot jars, ensuring a ½ inch headspace. Remove any air bubbles, wipe the jar rims with a vinegar-dampened cloth, center the lids, and tighten the bands finger-tight.
• Process the half-pint jars in the water bath canner for 15 minutes, ensuring the tops are covered by at least 1 inch of water. Adjust processing time based on altitude if necessary.
• After processing, cool the jars for 5 minutes before carefully removing them to a towel-lined counter to cool completely. Check the seals after 12 to 24 hours and store sealed jars in a cool, dark place.

Notes

• For canning, adjust processing time based on altitude: 0-1,000 ft (15 min), 1,001-3,000 ft (20 min), 3,000-6,000 ft (25 min), 6,001+ ft (30 min).
• Substitutions include yellow or white onions for red onions, and habanero or serrano peppers for jalapeños for increased heat. White vinegar (5% acidity) can substitute apple cider vinegar. Clear gel is preferred over cornstarch for canning stability.
• Select ripe peaches with firm, yellow flesh. Always use fresh lime juice, not bottled, for the best flavor and preservation.