Serving Size: 1 Ingredients:Amount Measure Ingredient -- Preparation Method
Cooking Directions:
3 pounds peaches 1/2 cup almonds -- chopped 1 pouch liquid fruit pectin 1/4 cup fresh lemon juice 7 cups sugar - (3 lbs) 1/4 teaspoon almond extract
Peel and pit peaches and grind or chop until very fine. Measure 4 cups prepared fruit into a 6- to 8-quart saucepan. Stir in lemon juice and almonds. Thoroughly stir in sugar.
Place over high heat and bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and immediately stir in liquid fruit pectin and almond extract. Skim off foam with metal spoon.
Ladle into clean, hot (8-ounce) jelly jars, filling to within one-fourth inch of top. Clean rims of jars and adjust caps, according to manufacturer's directions. Process 5 minutes in boiling water bath.
This recipe yields about 8 pints
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