Photo by mtbikeTX
- Prep Time: 2 hrs
- Total Time: 3 hrs
- Yield: 7 half-pint jars
About This Recipe
“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”.”
- 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) packages liquid pectin
- 1 teaspoon almond extract
- In large stockpot combine the peaches with the lemon juice and 2 cups of the sugar.
- Cover and let stand for 1 hour.
- When starting to cook peaches prepare water bath canner and sterilize jars by boiling for 10 minutes.
- Leave jars in hot water covered until ready to use.
- Add lids to a small saucepan and pour boiling water over (do not boil lids) and leave in hot water until ready to use.
- Add remaining sugar, cinnamon and butter and heat uncovered over medium heat stirring often until sugar is dissolved.
- Bring to a simmer and simmer for 5 minutes, stirring frequently.