1 c. honey
2 tablespoons lemon juice
Prepare canner, jars and lids. Peel peaches and dice. Add to a large pot and stir in honey and lemon juice. On medium-high, mash ingredients together with a potato masher while heating. Once the peaches are broken down and blended well with the honey, allow to come to a boil. Transfer to a blender to blend until silky smooth. Depending on the size of your batch, you may need to do this in several small batches. If your blender has a “syrup setting” [like the Blendtec], the blended peaches will heat up and thicken to the syrup stage. If your blender doesn’t have that option, pour the liquid into a new, large pot. Taste the syrup. If it isn’t sweet enough (or if the smooth liquid isn’t thick enough) add more honey to taste and continue heating until it reaches the syrup stage. You can tell if it has reached the right thickness by dripping the liquid from a spoon. The drops should have a semi-thick consistency and there should be a slight delay before they fall off of the spoon. Skim off any foam that develops while cooking. Ladle hot syrup into prepared jars, leaving 1/4 inch headspace. 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.