4 C. peeled, chopped, and/or mashed peaches
1/4 C. lemon juice
1/2 C. honey
1 T. lemon thyme leaves, minced
4 1/2 T. pectin powder plus 3 T. calcium water (from a Pomona low-sugar pectin box)

To easily peel peaches: Bring a large pot of water to a boil. Slice an “X” just through the skin on the bottom of each peach. Using a slotted spoon, lower the peaches into the water. Boil for 1-2 minutes, remove with the slotted spoon, and immediately plunge into a bowl of ice water. The peels should slip off easily. Add the calcium water to a medium saucepan. Pour honey into a separate bowl. Mix the pectin powder into the honey. Add the peaches, lemon juice, and thyme to the calcium water. Bring to a boil, stirring occasionally. Add pectin-honey mixture and stir vigorously for 1-2 minutes. Return to a boil and remove from heat. Fill jars or containers to 1/4 inch from top. Allow to cool to room temperature. Place jars in freezer without lids and freeze overnight or until firm. Place lids on jars. To use, thaw jam in refrigerator overnight. Should be used within 2 weeks once opened.