Start by pouring vinegar into a medium saucepan over low heat to warm it slightly. Chop the firm, ripe peaches and toss them into the saucepan, stirring to prevent browning.

Add the diced red onion, chopped jalapeño peppers, and diced red bell pepper into the pot. Sprinkle in the fresh cilantro, honey, minced garlic, ground cumin, and cayenne pepper if desired. Stir thoroughly.

Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Once boiling, reduce the heat to a simmer and cook for about 5 minutes, stirring frequently until thickened.

Ladle the hot peach salsa into pre-sterilized jars, leaving ½ inch of headspace. Remove air bubbles with a non-metallic utensil, wipe the rims, and secure the lids.

Process the jars in a boiling water bath for 15 minutes for half-pints or 20 minutes for pint jars, ensuring water covers the jars completely.

Carefully remove the jars from the water bath and allow them to cool undisturbed for 12–24 hours. Check the seals and store in a cool, dark place.