Preparation

• Fill a canner halfway with water and bring it to a simmer over medium-high heat.
• Wash Mason canning jars, lids, and bands in hot, soapy water, rinse with warm water, and add jars and lids to the simmering water.
• Blanch the peaches in boiling water for 45 seconds, then plunge them into ice-cold water for 1 minute.
• Once peeled and pitted, finely chop the peaches until you have 4 cups.
• In a 6- or 8-quart saucepan, cook the finely chopped peaches over medium-high heat for 5 minutes.
• Add the fresh lemon juice and raw honey, stirring to combine.
• Bring the mixture to a full rolling boil over high heat, stirring constantly, and stir in the pectin pouch, returning to a full boil for exactly 1 minute.
• Fill your prepared jars with the peach mixture, leaving about ⅛-inch from the top, wipe the rims and cover with the two-piece lids.
• Process in the canner by placing jars on an elevated canning rack and lowering it so that water covers jars by 1 to 2 inches, covering and bringing to a gentle boil for 10 minutes.
• Remove jars and place them upright on a towel to cool completely.
• Allow the jars to stand at room temperature for 24 hours before storing.