---FOR 1 QUART FILLING---
3 1/2 c  Sliced fresh peaches
1 c  Granulated sugar
1/4 c  Clear Jel(tm); plus...
1 tb Clear Jel(tm)
3/4 c  Cold water
1/8 ts Cinnamon (optional)
1/8 ts Almond extract (opt.)
1/4 c  Bottled lemon juice

FOR 7 QUARTS FILLING
6 qt Sliced fresh peaches
7 c Granulated sugar
2 c Clear Jel(tm); plus…
3 tb Clear Jel(tm)
5 1/4 c Cold water
1 ts Cinnamon (optional)
1 ts Almond extract (opt.)
1 3/4 c Bottled lemon juice

Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun High,
and other varieties of similar quality are suitable.

Yield: 1 quart or 7 quarts.

Procedure: Peel peaches. To loosen skins, submerge peaches in boiling water
for approximately 30-60 seconds, and then place in cold water for 20
seconds. Slip off skins and prepare slices 1/2-inch thick. Place slices in
water containing 1/2 tsp. of ascorbic acid crystals or six 500-milligram
vitamin C tablets in 1 gallon of water to prevent browning. For fresh
fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1
minute after the water returns to a boil. Drain but keep heated fruit in a
covered bowl or pot. Combine water, sugar, Clear Jel(tm), and, if desired,
cinnamon and/or almond extract in a large kettle. Stir and cook over medium
high heat until mixture thickens and begins to bubble. Add lemon juice and
boil sauce 1 minute more, stirring constantly. Fold in drained peach slices
and continue to heat mixture for 3 minutes. Fill jars without delay,
leaving 1 inch head-space. Adjust lids and process immediately.

* USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of