Begin by sterilizing your canning jars and lids. Wash them thoroughly in hot, soapy water or run them through a dishwasher. Keep the jars warm.

Bring a large pot of water to a rolling boil. Carefully add your peaches and blanch them for 30 to 60 seconds until the skins start to loosen.

Once the peaches are cool, cut them in half and remove the pits. Slice into quarters or wedges.

In a large saucepan, combine honey with water. Heat over medium heat, stirring until honey fully dissolves.

If using lemon juice, pour 1 tablespoon into each warm jar. Pack the cut peaches tightly into jars, leaving about ½ inch of headspace.

Using a bubble remover, release any trapped air bubbles and adjust headspace if necessary.

Wipe the rims of the jars with a clean, damp cloth. Place a sterilized lid on each jar and screw the bands on until fingertip tight.

Fill a water bath canner with enough water to cover the jars by at least 1 inch. Bring water to a vigorous boil and lower the jars into the canner. Process for approximately 20 minutes.

Carefully remove the jars from the canner and set them on a clean towel or cooling rack. Allow the jars to cool undisturbed for 12 to 24 hours.