Prepare boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
Wash, peel and pit peaches. Leave peaches in halves or cut into slices, if desired. Place peaches in an ascorbic acid solution as you prep to prevent browning.
Combine sugar, water and honey. Cook until sugar dissolves. Add peaches in syrup one layer at a time and cook for 3 minutes.
Pack hot peaches into three quart hot jars leaving 1/2-inch headspace. Add 1/2 teaspoon allspice, 1/4 teaspoon cloves and 1 stick cinnamon to each jar. Ladle hot syrup over peaches leaving 1/2-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water canner for 20-25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Cook’s Note: If preparing six pint jars of peaches add 1/4 teaspoon allspice, 1/8 teaspoon cloves and a 1/2 stick of cinnamon to each jar.