Peach Almond Jam
Malia adds almond extract to peach jam for a nice flavor.
3 1b. peaches
2 Tbsp. lemon juice
5-1/2 cups sugar
1 box Sure-Jell pectin
2 tsp. almond extract
Peel and pit peaches. Grind or finely chop fruit. Measure 4 cups prepared peaches into a 6 or 8-quart saucepot. Add lemon juice and almond extract. Measure sugar and set aside. Stir pectin into fruit. Bring to full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil (a boil that cannot be stirred down). Then boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam; immediately ladle into hot sterilized jars, leaving 1/4-inch space at top. Seal as directed.
3 1b. peaches
2 Tbsp. lemon juice
5-1/2 cups sugar
1 box Sure-Jell pectin
2 tsp. almond extract
Peel and pit peaches. Grind or finely chop fruit. Measure 4 cups prepared peaches into a 6 or 8-quart saucepot. Add lemon juice and almond extract. Measure sugar and set aside. Stir pectin into fruit. Bring to full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil (a boil that cannot be stirred down). Then boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam; immediately ladle into hot sterilized jars, leaving 1/4-inch space at top. Seal as directed.