First, you can start with either fresh or frozen peaches. Use 3 large, or 5 small peaches pell and cut into small pieces. If using frozen sliced peaches, you can thaw first or use from frozen.

To a medium pot, add peaches, sugar, honey, and lemon juice. Then, slowly bring to a boil on medium heat, while gently stirring to keep anything from burning to the bottom of the pan.

Once the jam mixture is to a boil, then turn the heat down to a simmer. Simmer for about 30 minutes while stirring occasionally. When the peaches feel soft enough to mash, mash with a potato or meat masher. you can decide if you want it chunky or smooth depending on how much you mash the jam.

While stirring, periodically check for thickness. To check, you can use a spatula or stirring spoon, run it through the jam, once it leaves a clear trail, the jam has thickened enough. This usually happens around 30 minutes of simmering, could take more or less time. It will still thicken a bit more after cooling as well.

Once it has thickened, remove the pan from the heat, and stir in optional butter for richness.

Then, pour into a heat safe jar, like a pint canning jar.

Allow the jar to cool to room temperature (usually an hour or so.) Then, place in the fridge. This is not a canning recipe, so the jam is not shelf stable, you will want to keep this in your refrigerator.

Use within 1-2 weeks if using the finishing butter method. Use within 3 weeks if not using the butter.