Bring 9 cups of water and 1 cup of honey to a boil in a medium stock pot.
While water is boiling, peel peaches. One method is to dunk them in boiling water for 2 minutes. Then immediately put them in ice water. The skins come off easy.
Remove the pits from peaches. Cut them in slices or chunks. Which ever you prefer.
Place a cinnamon stick in each quart jar. I like to use wide mouth pints. So break the sticks in half if you do this.
Fill the jar with peaches. Ladle hot honey water over peaches leaving a 1/2 inch headspace in the jar.
Put the lids and rings on the jars and process them in a hot water bath for 30 minutes.
I let the jars stay on a shelf for at least 3 months to let the peaches soften and soak in the juice.