Type what you have

Ingredients

• ✓ peach gelatin
• peach
• white sugar
• lemon juice
• almond extract

Instructions

1. 1 Inspect five 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Bring a large pot of water to a boil. Add peaches; cook until skins loosen, about 20 seconds. Drain; cool until easy to handle. Peel and pit peaches; cut flesh into chunks.
3. 3 Add 5 cups peach chunks to the pot; mash with a potato masher. Add sugar, gelatin mix, lemon juice, and almond extract; mix well. Bring to a rolling boil; boil for 1 minute. Remove from the heat.
4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Rest until cool, about 12 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By bethanylanell