Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands. Then, assemble and measure ingredients.

For the peaches: Wash under cold running water and drain. Then, blanch them in boiling water for 30 to 60 seconds, immediately transferring them to cold water. Remove peels, cut peaches in half, and discard pits and fibrous flesh.

In a bowl with a potato masher, lightly crush peaches one layer at a time. Measure 5 ½ cups crushed peaches.

In a large saucepan, combine crushed peaches, bottled lemon juice, and pectin, stirring to blend in pectin. Bring mixture to a boil over medium-high heat, stirring constantly. 

Add sugar and honey, stirring until sugar dissolves. Bring mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. 

Remove from heat. Skim off foam if necessary and stir in orange zest. 

Ladle hot jam into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles, clean jar rim, center the lid, and adjust band to fingertip tight. Place on a rack elevated over simmering water (180°F) in a boiling-water canner. Repeat until all jars are filled.

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 10 minutes, adjusting for altitude.  

Turn off heat and remove cover. Let jars cool 5 minutes. 



Remove jars from canner (do not retighten bands if loose). Cool 12 to 24 hours. Check lids for seal, they should not flex when center is pressed. Label and store jars. Enjoy!