3-4 pounds peaches, ripe 1/2 cup honey, preferably mild-flavored 1/4 cup currant juice or apple pectin, if available 2 tbsp lemon, lime or orange juice, fresh squeezed, optional several leaves honey melon sage or other fruity herb (optional) 1 large flower calendula, petals only Wash 2 pint jars or 4 half-pint jars and lids Prepare water bath; bring large deep pot of water to boil, reduce heat to 185-200 degrees Prepare lids by bathing in warm water (sometimes I just put 'em in my water bath) Peel and pit peaches (if peaches aren't extremely ripe, blanch for 1-2 minutes to remove peels) and chop flesh In wide saucepan or saute pan, bring peaches, honey, currant juice or apple pectin, and citrus juice (recommended if you're not using currant juice) to simmer Add herbs, if using, and simmer 15-30 minutes, stirring often, until thickened to taste Remove herbs and stir in calendula petals Remove from heat and ladle into jars Wipe rims with damp cloth (I just use my apron), set lids on and screw on rings Drop in water bath, making sure water covers jars, and hold at 185-200 degrees for 15 minutes for pint jars, 10 minutes for half-pint jars Remove from water bath and wait until jars pop to store All canning instructions and kitchen scientists will tell you that jams made without sugar are unsafe to store in the same manner as conventionally-made sugar-filled jams and should be kept in the freezer or used immediately. I don't believe it but please use your own best judgment to decide where this jam should be stored