Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Wash, peel and pit peaches. Leave peaches in halves or cut into slices, if desired. Treat fruit to prevent browning.

Combine sugar, water and honey. Bring mixture to a boil over medium-high heat, stirring to dissolve sugar. Add peaches in syrup one layer at a time and cook for 3 minutes.

Pack hot peaches into hot jars leaving 1/2 inch headspace. Add 1/2 tsp allspice, 1/4 tsp cloves and 1 stick cinnamon to each jar.

Ladle hot syrup over peaches leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled jars in a boiling water canner for 25 minutes, adjusting for altitude. Turn off the heat and remove the cover. Let jars cool for 5 minutes before removing the jars from canner. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

*CAUTION: Do not use this process to can white-flesh peaches. Some varieties of white-flesh peaches are higher in pH (i.e. lower in acid) making them a low-acid food for canning purposes. At this time there are no low-acid or acidification procedures for white-flesh peaches.