Fill a canner half-full of water and bring it to a simmer over medium-high heat.

Thoroughly clean Mason jars, lids, and bands in hot, soapy water, then rinse with warm water.

Blanch peaches in boiling water for 45 seconds, then transfer to ice-cold water for 1 minute. Chop peaches finely.

Measure out 4 cups of finely chopped peaches and cook in a saucepan for about 5 minutes.

Stir in fresh lemon juice and raw honey, mixing to combine.

Bring mixture to a full rolling boil while stirring constantly, then stir in the pectin quickly.

Let it boil for one whole minute.

Remove from heat and skim off any foam with a metal spoon.

Pour the jam mixture into prepared jars, filling to within ⅛-inch from the top.

Cover with lids and screw bands tightly.

Process jars in the canner, covering them with water and boiling gently for 10 minutes.

Remove jars to cool on a towel and check the seal.

Allow jars to stand at room temperature for 24 hours.

Store unopened jars in a cool, dry, dark place for up to 1 year.