Prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.

Wash and pit the peaches. Cut into thin slices, approximately 1/2″ thick.

Combine the honey, sugar and water in a medium saucepan over low heat. Heat until the sugar is dissolved, stirring regularly.

Move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.

Pack the peach slices into the jars up to 1/2″ below the rim. Carefully pour the honey syrup over the peaches so that it comes to 1/4” below the rim. Use a chopstick around the inside edges of the jar to get out the air bubbles (don’t use metal, you may scratch the jars and cause them to crack during processing!).

Use a clean towel to wipe any syrup off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 25 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.