• Peel the peaches by blanching them briefly until the skins slip off easily, then remove the pits.
• Chop the peeled peaches into small pieces, either by pulsing them in a food processor or by dicing them finely by hand.
• Combine the chopped peaches, lemon juice, and honey in a large pot, stirring well.
• Heat the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking.
• Reduce the heat to low and simmer the preserves, stirring often, until they thicken to your desired consistency, which typically takes 30-45 minutes.
• Test for doneness by checking if the mixture reaches 220°F on a candy thermometer or if it coats the back of a cold metal spoon.
• While the preserves simmer, sterilize your jars and lids using a dishwasher or hot, soapy water, and keep them warm.
• Carefully fill the sterilized jars with the hot preserves, leaving about 1/4 inch of headspace at the top.
• Wipe the rims of the jars clean, place the lids on top, and screw on the bands until they are finger-tight.
• Place the filled jars into a canning pot, ensuring they are covered with at least 1 inch of water.
• Bring the water to a rolling boil and process the jars for 10 minutes, starting the timer once the water reaches a full boil.
• After 5 minutes of processing, turn off the heat and let the jars sit in the hot water for an additional 5 minutes before carefully removing them.
• Cool the jars completely by placing them on a towel in a draft-free area for at least 8 hours.
• Check that the lids have sealed by pressing down on the center; refrigerate any jars that have not sealed properly.

Notes

• Use perfectly ripe peaches for the best natural flavor and sweetness.
• Honey is the sole sweetener in this recipe; no added sugar is needed.
• While peaches have natural pectin, you can add low/no sugar pectin if a firmer set is desired.
• Always refrigerate any jars of preserves that do not seal properly after processing.