In a medium saucepan, combine chopped peaches, lemon juice, honey, cinnamon (if using), and salt.

Cook over medium heat, stirring occasionally, until peaches release their juices and mixture begins to simmer—about 10 minutes.

Reduce heat to medium-low and simmer gently, stirring more frequently as the jam thickens, about 20–25 minutes.

Mash fruit to your desired consistency using a potato masher or immersion blender, then continue cooking until jam registers 220 °F (104 °C) on a candy thermometer or thickens to your liking—another 5–10 minutes.

Taste and add more honey if additional sweetness is desired; stir to incorporate.

Remove from heat and let cool slightly. Spoon hot jam into sterilized jars, leaving ¼‑inch headspace.

Wipe rims clean, seal with lids, and process in a boiling water bath for 10 minutes (adjusting for altitude).

Cool jars upright without disturbing for 12–24 hours. Label and store in a cool, dark place—refrigerate after opening.