Honeyed Peach Pancake Syrup

6 c. thickly sliced peaches with peels

3 c. water

1 c. honey, or more to taste

3 Tbsp. freshly squeezed lemon juice, or to taste

Combine peaches and water in nonreactive 3-quart pot. Bring to a boil. Reduce heat and simmer until peaches are soft and have colored the liquid, 20-25 minutes. Strain peaches and their juice through a fine-mesh sieve set over a bowl. Let peaches stand, occasionally giving them a gentle press with back of a spoon, 5 minutes. Discard peach solids. Return strained juice to pot. Stir in honey to taste. Bring to boil. Skim off and discard any foam that appears on top. Taste and add lemon juice to adjust sweetness. Pour hot syrup into clean half-pint jars or bottles, leaving 1/2” head space and using wide-mouth jars if freezing. Wipe rims clean with damp paper towel. Let cool completely (about 1 hour). Apply clean lids. Store in fridge up to 3 weeks or in freezer up to 6 months.