To prepare and skin your peaches, bring large pot of water to boil. Cut a small x on bottom end of each peach. Lower a few peaches at a time into boiling water and let boil for approximately 30 to 60 seconds. Use a slotted spoon and transfer peaches to large bowl of ice water. When cool enough to handle remove peaches from ice water. Find the small x and peel back the skin from the peach. The skins should slip right off but if stubborn, use a small sharp knife to help peel the peach. Cut peaches in half lengthwise and remove the pits. You can also quarter the peaches if you'd like smaller sizes.

To make the syrup, combine the water, honey, wine, lavender, and salt in a Dutch oven. Cook and stir over medium heat until your honey is dissolved. Use a vegetable peeler to cut 2 to 3-inch strips of peel from the lemon, and then scrape off any white portions. Keep the peels and place the lemon in the fridge for another use.

Pack your peaches cut side down into hot sterilized canning jars along with lemon peel, leaving 1/2-inch headspace. Ladle hot syrup over peaches and distribute lavender evenly among jars, maintaining your 1/2-inch headspace. Wipe jar rims and adjust lids and screw bands onto jars. Process your filled jars in a boiling water canner (I use a large, deep soup pot) for 25 minutes (start timing when water returns to boil). Make sure the water covers the tops of the jars. Remove jars from your canner or soup pot and cool on wire racks. Store in your cupboard until use. Makes 8 quarts or 12 pints.