Step 1

Wash peaches well to remove fuzz. Slice the peaches into 12 to 16 slices per peach. Place in a bowl.

Step 2

Pour honey over peach slices. Add lemon zest and stir to combine. Cover the bowl with a plate or some plastic wrap (to keep any bugs out) and let the fruit sit for about an hour until the juices start to run.

Step 3

When you're ready to cook, prepare a boiling water bath canner and 4 pint jars. Place lids in a small saucepan and bring to a bare simmer.

Step 4

Scrape the fruit into a large, non-reactive pan and bring to a boil, stirring regularly.

Step 5

Funnel fruit into the prepared jars, leaving 1/2 inch headspace. Use a chopstick to remove any air bubbles.

Step 6

Wipe rims, apply lids and rings, and process in a boiling water bath canner for 20 minutes.

Step 7

When time is up, remove jars from canner and let them cool on a folded kitchen towel.

Step 8

Once jars are cool enough to handle, remove rings and test seals. Sealed jars can be stored on the pantry shelf for up to one year. Unsealed jars should be refrigerated and and used promptly.