Fill a canner halfway with water and bring it to a simmer over medium-high heat.

Wash Mason canning jars, lids, and bands in hot, soapy water, then rinse with warm water. Place everything in the simmering water to keep them hot until ready to use.

Remove the skin from the peaches by blanching them for 45 seconds in boiling water. Transfer to ice-cold water for 1 minute, slice, pit, and finely chop the peaches.

In a 6- or 8-quart saucepan, cook 4 cups of finely chopped peaches over medium-high heat for about 5 minutes. Stir in fresh lemon juice and raw honey.

Bring the peach mixture to a full rolling boil on high heat, stirring constantly. Quickly stir in the Sure-Jell pectin. Cook for exactly 1 minute and remove from heat.

Ladle the hot peach jam into prepared jars, filling each to within ⅛ inch from the top. Wipe rims and threads of jars clean, cover with 2-piece lids, and screw bands on tightly.

Place jars on an elevated canning rack in the canner. Lower until water covers jars by 1 to 2 inches. Boil gently for 10 minutes.

Carefully remove jars using a jar lifter and let them cool upright on a clean towel.

Allow jars to stand at room temperature for 24 hours. Store unopened jam in a cool, dry, dark place for up to a year.

Refrigerate opened jars for up to 3 weeks.