Blanch peaches in boiling water for 2 minutes. Transfer to ice bath and remove skins.

In a saucepan, bring water and honey to a low boil. Stir to combine, then keep warm.

Halve or quarter peaches, removing pits.

Place one cinnamon stick in each sterilized quart jar. Pack jars with peaches, cut side down.

Fill jars with hot syrup, leaving 1/2 inch headspace. Remove air bubbles and wipe rims.

Add lids and rings. Process in water bath canner for 30 minutes.

Let cool for 12–24 hours. Store in pantry up to 1 year.