Place a small plate in the freezer before you start cooking.

Wash the peaches.

Bring a large pot of water to a boil. Prepare a large bowl filled with ice water.

Once the water is boiling, carefully add the peaches.

Using a slotted spoon, remove the peaches from the pot after 30 seconds and transfer them to the ice bath.

Once cooled, gently peel away the skins using your hands.

Remove the pit and cut the peaches into fourths or eighths.

Combine the peach chunks, sugar or honey, and lemon juice in a medium or large saucepan. Mash about half of the peaches with a potato masher.

Bring to a boil over medium-high heat while stirring frequently. Once it starts boiling, turn the heat to the lowest you can to keep it at a full boil.

Let boil for about 12 minutes until it reaches a temperature of 220 °F for sugar version or 227 °F for honey version.

When you think the jam is ready, drop a small spoonful onto the cold plate and let it sit for a minute.

If the jam wrinkles and holds its shape, it is done.

Remove the saucepan to a wire rack to cool completely, about 2 hours, then refrigerate in an airtight container.

Yields about 1 ⅓ cups of jam.