Prepare a boiling water bath canner and half-pint jars. Place lids in a small saucepan and bring to a bare simmer.

Peel peaches and dice. In a large stock pot, combine peaches with honey and lemon juice. Cook on high heat, stirring regularly until the peaches have broken down. Taste to decide if you'd like to add more honey. Simmer on medium-low for 2-2 1/2 hours until desired consistency (mine took just over 2 1/2 hours).

Ladle hot jam into prepared jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more jam. Wipe rim and center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process half-pint jars for 10 minutes. Remove canner lid. Remove jars from the canner and place them on a folded kitchen towel to cool. When the jars are cool enough to handle (let them rest at last an hour or two), remove rings and test seals.

Unsealed jars should be refrigerated and used promptly. Sealed jars are shelf stable for up to a year.