Peach Preserves

Ingredients

• 5 cups diced ripe firm peaches (8-12 peaches, depending on size)
• 4 tablespoons lemon juice
• 4 cups granulated sugar, divided
• 1 teaspoon cinnamon
• 1 teaspoon butter

• 1 (3 ounce) package liquid pectin
• 1 teaspoon almond extract

Directions

1. 1

   In large stockpot combine the peaches with the lemon juice and 2 cups of the sugar.

2. 2

   Cover and let stand for 1 hour.

3. 3

   When starting to cook peaches prepare water bath canner and sterilize jars by boiling for 10 minutes.

4. 4

   Leave jars in hot water covered until ready to use.

5. 5

   Add lids to a small saucepan and pour boiling water over (do not boil lids) and leave in hot water until ready to use.

6. 6

   Add remaining sugar, cinnamon and butter and heat uncovered over medium heat stirring often until sugar is dissolved.

7. 7

   Bring to a simmer and simmer for 5 minutes, stirring frequently.

8. 8

   Increase heat to high, add pectin and bring to a full rolling boil (continues to boil while stirring).

9. 9

   Boil for 1 minute then remove from heat and skim off excess foam.

10. 10

    Add almond extract and let mixture cool for 5 minutes, stirring frequently.

11. 11

    Ladle into sterilized jars leaving 1/4" headspace.

12. 12

    Wipe rims clean and place seals on jars.

13. 13

    Screw on bands just to finger tight.

14. 14

    Place jars in water bath canner making sure you have 1-2 inches of water covering tops of jars.

15. 15

    Cover, bring to a boil and boil for 10 minutes. (adjust for high altitude, if necessary).

16. 16

    Turn off fire, remove lid and let sit for 5 minutes.

17. 17

    Remove and let sit undisturbed until sealed and cooled.

18. 18

    Check to make sure lids have sealed and store in cool dry area.