Peach Preserves

I found this recipe on the internet and did a bit of tweaking. The original recipe called for 1/2 tsp ground nutmeg and 1 1/2 tsp vanilla extract. I made one batch with the nutmeg and vanilla and one batch omitting the nutmeg and switching to almond extract instead of vanilla . I prefer it without the nutmeg and using almond over vanilla hence this is how I posted the recipe. The nutmeg version is very good, but I just think personal preference comes into play here. Also, once your peaches are peeled and diced if they have a lot of juice you might want to drain about half of the juice in order to get a firmer "set".

• Ready In: 3 hrs
• Yields: 7 half-pint jars

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. In large stockpot combine the peaches with the lemon juice and 2 cups of the sugar.
2. Cover and let stand for 1 hour.
3. When starting to cook peaches prepare water bath canner and sterilize jars by boiling for 10 minutes.
4. Leave jars in hot water covered until ready to use.
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. Add remaining sugar, cinnamon and butter and heat uncovered over medium heat stirring often until sugar is dissolved.
7. Bring to a simmer and simmer for 5 minutes, stirring frequently.
8. Increase heat to high, add pectin and bring to a full rolling boil (continues to boil while stirring).
9. Boil for 1 minute then remove from heat and skim off excess foam.
10. Add almond extract and let mixture cool for 5 minutes, stirring frequently.
11. Ladle into sterilized jars leaving 1/4" headspace.
12. Wipe rims clean and place seals on jars.
13. Screw on bands just to finger tight.
14. Place jars in water bath canner making sure you have 1-2 inches of water covering tops of jars.
15. Cover, bring to a boil and boil for 10 minutes. (adjust for high altitude, if necessary).
16. Turn off fire, remove lid and let sit for 5 minutes.
17. Remove and let sit undisturbed until sealed and cooled.
18. Check to make sure lids have sealed and store in cool dry area.