Of the four peach recipes I canned this year, this one is my hands-down favorite. It's lip-smacking goodness makes you want another piece of toast.
2 pounds ripe peaches
1 cup honey
1/4 teaspoon cinnamon
1/4 cup bottled lemon juice
1/2 teaspoon butter
~ Parboil, peel, pit and slice the peaches (1/4" slices)
~ Combine peaches, honey, lemon juice, butter and cinnamon in a large saucepan.
~ Bring fruit mixture to a boil and continue to boil hard for 25-30 minutes, until mixture thickens.
~ Can in sterilized (4oz) jelly jars, leaving 1/4" headspace, process 25 minutes.
Yield: 7 (4oz) jelly jars.
Adapted from: http://farmersdaughterct.wordpress.com