2 lbs. firm, ripe peaches
1/4 c. lemon juice
1/4 c. chopped blanched almonds
1/2 tsp. almond extract
5 c. (2 1/4 lbs.) sugar
1 c. water
1 (1 3/4 oz.) pkg. powdered fruit pectin

1. Peel, pit and grind peaches to measure 2 1/2 cups. Place into large bowl. Stir in lemon juice, almonds and flavoring.

2. Add sugar to fruit, mix thoroughly and let stand for 10 minutes.

3. Mix water and pectin in small saucepan. Bring to boil. Boil for 1 minute, stirring constantly. Add to fruit, mixing well.

4. Ladle into jars. Cover with tight lids. Let stand at room temperature for 24 hours.

5. Store in freezer. Jam can be kept up to 3 weeks in refrigerator.