Sterilize jars by placing upside down in a 325 F oven for 15 minutes.

Blanch peaches, cool in cold water, peel, pit, and chop to measure 6 cups.

Blanch tomatoes, cool in cold water, peel, remove seeds, and cut into chunks.

Combine peaches, tomatoes, red onion, jalapenos, red pepper, cilantro, vinegar, honey, garlic, cumin, and cayenne pepper in a large pot.

Bring mixture to a boil, stirring frequently, and cook for about 5 minutes until slightly thickened.

Adjust seasonings to taste.

Add more cayenne pepper for a spicier flavor.

Ladle salsa into hot jars, leaving 1/4 inch headspace.

Remove air bubbles with a spatula.

Re-adjust headspace to 1/4 inch.

Wipe jar rims.

Center lids and apply screw bands until finger-tight.

Process jars in a boiling water bath for 10 minutes.

Remove jars and cool on a towel-lined surface, covering with another towel.

Check for sealed lids (concave shape).

Label jars and store in a cool, dark place.

Optionally substitute 6 cups of chopped pineapple for peaches.