Instructions: 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 immendiately 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 manufacturers directions. Process 5 minutes in boiling water bath.

Makes about 8 pints of jam.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.