- 5 pounds peachespeeled, halved and pitted
- 2 tablespoons fresh lemon juice
- 1/2 cup sugar
- 1 cup honey
In large bowl, toss peaches with lemon juice. In large, deep skillet or dutch oven, combine 2 cups water, the sugar and honey. Cook over medium-high heat, stirring, until sugar is dissolved. Add peaches in one layer; cook for 3 minutes. Divide. peaches among 2 hot, sterilized 1-qt. jars. Ladle in hot syrup, leaving 1/2 inch headspace; seal jars. In water-bath canner, process jars for 30 minutes.