Chop the peaches into small pieces.

In a large pot or preserving pan combine the peaches, sugar, honey, lemon, and cinnamon. Cover and let stand to macerate for at least 30 minutes or up to 8 hours.

Prepare the canning jars and lids as well as a boiling water canner.

Bring the peach mixture to a boil over medium high heat. Add in the pectin and continue boiling, stirring often, for 15 minutes. Remove from heat and let rest 5 minutes. Stir in the bourbon.

Ladle the jam into the hot jars and leave 1/4 inch of headspace. Remove any air bubbles and wipe the rims. Place the lids on the jars and screw the bands to finger tip tight.

Process in the canner with the lid on for 10 minutes. Make sure the jars are submerged and the water is boiling. Remove from heat and remove lid. Allow to cool for 5 minutes before removing from the canner.

Allow to cool for 12 hours then check the seals.