Prepare your boiling-water canner. Wash the jars and keep them hot while you prepare the peaches.
Fill a large bowl with cold water and add lemon juice. I use this to hold the peeled peaches while I'm working and help reduce browning.
Bring a large pot of water to a boil. Using a paring knife, cut a small X in the bottom of each peach.
Working with a few peaches at a time, lower them into the boiling water for 30 to 60 seconds, just until the skins begin to loosen.
Transfer the peaches immediately to a bowl of ice water. Slip off the skins, cut the peaches in half and remove the pits.
Place the peeled peach halves in the lemon water while you finish preparing the remaining peaches.
To make the honey syrup, combine 4 cups water and 1 cup granulated sugar in a saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Stir in 1 cup liquid honey. Reduce the heat and keep the syrup hot until ready to use. One batch makes approximately 5 cups of syrup. Prepare additional batches as needed.
Drain the peaches. Pack the raw peach halves into hot jars, cavity-side down and overlapping the layers. Pack to within a generous 1/2 inch of the top of the jar.
Ladle the hot honey syrup over the peaches, leaving 1/2 inch headspace. Remove air bubbles and adjust the headspace with additional hot syrup if necessary.
Remove air bubbles and adjust the headspace if necessary. Wipe the jar rims clean. Center the lids and apply the bands until fingertip tight.
Place the jars in the boiling-water canner and process according to jar size and elevation.
When processing is complete, turn off the heat and remove the canner lid. Let the jars rest for about 5 minutes before carefully removing them.
Place the jars upright on a towel or cooling rack and allow them to cool undisturbed for 12 to 24 hours. Check the seals before labeling and storing.