Measure the lemon juice into a large 8 cup glass measuring bowl or a large bowl.
Peel, pit and chop the peaches. As you chop the peaches put them into the large glass measuring cup with the lemon juice. Toss the pieces each time you add more chopped peaches. This will prevent the peaches from browning.
Place the chopped peach into at least 8 quart pot and add the water. Heat the peaches over medium heat until boiling. Once boiling reduce the heat, cover the pot and simmer until the peaches are very soft.
Remove the pot from the heat and allow to cool slightly. Puree the softened peaches in batches in a blender or use a stick blender directly in the pot until smooth.
Return the peach puree to the 8 quart pot. Add the sugar and honey to the pot.
Cook at a low boil over medium heat, occasionally stirring to prevent scorching until the pureed peaches have thickened and reduced by about half. The peach butter is done when it will mound on a spoon like applesauce .(see notes)
Remove the pot from the stove and fill prepared half pint or pint size canning jars leaving a ½ inch headspace.
Wipe the jar rims with a damp paper towel. Place a flat lid on the jar. Screw a band on until just finger tight. Place the filled jar into a boiling water canner, Repeat with the remaining jars,
Hot water bath for 10 minutes, adjusting for altitude if needed.
Turn off the heat, remove the lid and let the jars stand in the hot water for 5 minutes. Remove the jars from the canner and place on a soft towel on the counter to cool before storing.
Makes 6 half pints of Peach Honey Butter.