In a bowl or glass measuring cup add the gelatin to the water and stir. The gelatin will thicken a little as its sits. Prepare the peaches by peeling and slicing or cubing them. Put the peaches in a large pot and crush them to your desired consistency. I use a pastry blender to chop them easily. Bring the peaches to a slight boil. Add the honey and let the mixture simmer for about 15 minutes stirring occasionally until it thickens some. The longer it simmers the thicker it will become. Remove the peaches from the heat and add the gelatin mixture stirring it well. Pour the mixture into pint jars. You can use this recipe for freezer jam or bottled jam. If you are freezing it put the jam in the fridge for 3-4 hours before freezing. To bottle place the heated caps and lids on the jars tightly and hot pack the jars for 15-20 minutes.