Peel and chop peaches. (Dip in boiling water 30 sec, then ice water — skins slip off easily.) Crush gently with a potato masher to get small chunks; measure 4 cups.

In a large heavy pot, stir together peaches, lemon juice, honey, and pectin mixed with ¼ cup of your sugar. Add butter if using.

Bring mixture to a full rolling boil over high heat, stirring constantly.

Add the remaining 2¼ cups sugar. Return to a rolling boil and boil hard for 1 minute, stirring constantly.

Ladle immediately into hot sterilized jars, leaving ¼-inch headspace. Wipe rims, apply lids/rings fingertip tight.

Process in a boiling-water bath for 10 minutes.

Remove jars and let rest 12-24 hours. Check seals. Label and store in a cool, dry place.