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Aunt Patsi's Easy Peach Jam

"I got this recipe from my great-aunt and tried it the first time on some fresh summer peaches. It was super easy and super yummy. It also works with frozen fruit. Store in a cool, dark place."

Ingredients :

2 1/2 pounds fresh peaches
5 cups white sugar
3 (3 ounce) packages peach gelatin
2 teaspoons lemon juice
1/2 teaspoon almond extract

Instructions :

Prep : 20M	Cook : 60M	Ready in : 12H52M

Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
Fill a large pot with water; bring to a boil. Add peaches; cook until skin loosens, about 20 seconds. Drain and cool until easily handled. Peel, pit, and cut the peaches into chunks.
Measure out 5 cups of peach chunks into the pot. Mash with a potato masher. Add sugar, peach gelatin, lemon juice, and almond extract; mix well. Bring to a rolling boil and cook jam for 1 minute. Remove from heat.
Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.

Notes :

Use Splenda® and sugar-free gelatin for a lighter version.
Substitute 1 1/2 cup peaches and 1 package peach gelatin with 1 1/2 cup raspberries and 1 package raspberry gelatin for a different flavor experience.

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