PREPARING GLASS CANNING JARS:
Using a large deep pot check that you jars fit to allow for about 1/2 inch water above.
Bring water to simmer, add your lids for 5 minutes. Remove lids and set aside to dry.
Now bring same water to boil.
Once boiling carefully add your 8 jars without lids, allow to boil for 5 minutes. Remove and set aside to dry.
Now your jars and lids are ready for canning.
REMOVING SKIN FROM PEACHES:
In a large pot bring water to boil.
On each of the peaches cut an X on the bottom. This will help the peeling process later.
Prepare a large bowl with water and ice to create an ice bath.
Once the water is boiled add your peaches. After about 1 minute remove peaches and place immediatey in ice bath.
Now you can remove the skin from each peach easily, starting at the bottom where you made the X cut.
Now that the skin is removed from the peaches, core all your peaches. Take 4 of your peaches and pulse in a food processor allowing some chunks to remain. With the other 6 peaches chop into small pieces.
In a large heavy bottom sauce pan, combine peaches, sugar, honey and lemon juice and let sit 15 minutes and up to 1 hour.
Bring the mixture to a full boil over medium-high heat, stirring occasionally. Reduce heat to medium and allow to simmer about 1 hour, until liquid has reduced significantly, is thick and jelly-like. As the jam begins to thicken you'll want to stir more frequently to prevent burning.
While your jam is hot, carefully ladle jam into your prepared glass jars, leaving about 1/4-1/2 inch from the top. Place the cap and gently screw on the lids, leaving them a little loose.
***I filled 7 1/2 jars with this recipe
Return your large pot of water to boil once more. Once boiling, gently submerge your filled jars making sure there is about 1/2 inch water above and boil for 10 minutes. Remove from boiling water and set aside to cool. You will hear pops as your lids seal. Once cooled, tighten you lids.
To check that your lids have sealed properly, gently press down on the center of the lid. If it pops up and down, its not sealed. If that should happen, just store the jars in the fridge and use within 3 weeks.
Properly sealed jars can be stored in the cupboard for 12 months.