Title: Peach Almond Jam
Categories: Jelly
Yield: 8 Servings

3	lb	Fully ripe peaches
1/2	c	Chopped almonds
1		Pouch liquid fruit pectin
1/4	c	Fresh lemon juice
7	c	Sugar (3 lbs.)
1/4	ts	Almond extract

Peel and pit peaches and grind or chop until very fine. Measure 4 cups prepared fruit into a 6 to 8-quart saucepan. Stir in lemon juice and almonds. Thoroughly stir in sugar. Place over high heat and bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and immendiately stir in liquid fruit pectin and almond extract. Skim off foam with metal spoon. Ladle into clean, hot (8-ounce) jelly jars, filling to within one-fourth inch of top. Clean rims of jars and adjust caps, according to manufacturer's directions. Process 5 minutes in boiling water bath. Makes about 8 pints of jam.

Indianapolis Star August 1983

MM Format by John Hartman Indianapolis, IN

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