Sugar And Pectin Free Preserves Food

PEACH PRESERVES

Steps:

• 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.
• Increase heat to high, add pectin and bring to a full rolling boil (continues to boil while stirring).
• Boil for 1 minute then remove from heat and skim off excess foam.
• Add almond extract and let mixture cool for 5 minutes, stirring frequently.
• Ladle into sterilized jars leaving 1/4" headspace.
• Wipe rims clean and place seals on jars.
• Screw on bands just to finger tight.
• Place jars in water bath canner making sure you have 1-2 inches of water covering tops of jars.
• Cover, bring to a boil and boil for 10 minutes. (adjust for high altitude, if necessary).
• Turn off fire, remove lid and let sit for 5 minutes.
• Remove and let sit undisturbed until sealed and cooled.
• Check to make sure lids have sealed and store in cool dry area.