Prepare the peaches by filling a large pot of water and setting it to boil.

Cut a small x on the non stem end of the peach and immerse it in the boiling water for 40-60 seconds.

Remove the peach and place immediately in a bowl of ice water. Peel. Repeat with remaining peaches.

Slice each peach in half and remove the pit. Slice each half 6-7 times, then rotate 90 degrees and slice again. Place diced peaches in a bowl.

Pour lemon juice over the peaches and stir. Add the sugar and honey and stir again. Allow peaches to macerate for an hour.

Place a small plate in the freezer.

Inspect and wash five 250 ml jars and their lids (I always do one extra then the recipe yields just in case).

Add macerated peaches to a heavy bottomed pot such as a Dutch oven. Allow to come to a rolling boil, then reduce and allow to simmer 40-50 minutes. Stirring occasionally.

Once the jam has begun to thicken, test a spoonful on the frozen plate. If it thickens, the jam is ready. Time required may vary depending on water content of the fruit so it's important to test the jam.

Divide jam into jars, cover with lids and allow to cool to room temperature. Place in freezer until you are ready to use the jam.