Wash the peaches thoroughly. If you wish to peel them, cut a small 'X' on the bottom of each peach, drop them in boiling water for 30 seconds, then transfer to cold water to remove the skins easily.

Pit the peaches and chop them into small pieces, which do not need to be perfect as they will break down while cooking.

Add chopped peaches to a wide pot, then stir in honey, lemon juice, and a pinch of salt. Heat on medium until the mixture starts to bubble, stirring often.

Cook for 20 to 35 minutes, stirring occasionally, until the jam thickens. Use the plate test to check readiness.

If using within a few weeks, let the jam cool and store it in the refrigerator. For pantry storage, use clean canning jars and follow proper water bath canning processes.