Old Fashioned Peach Preserves
from The Big Book of Preserving the Harvest
by Carol W. Costenbader
1/2 tsp ascorbic acid
3 1/2 pounds peaches, peeled, pitted and chopped (about 7 large)
5 cups of sugar
1/4 cup lemon juice
3/4 tsp almond extract
Prepare an acid bath by adding the ascorbic acid to 1 quart of water.
Dip the peaches in the acid bath and then drain well. Combine fruit, sugar and lemon juice in a heavy 6-8 quart saucepan, stirring over medium heat to dissolve sugar.
Boil slowly, stirring constantly until mixture thickens and fruit is translucent and reaches 220 degrees F on a cooking thermometer.
Stir in almond extract.
Remove from heat and skim foam, if there is any with a metal spoon. Ladle into sterile jars, allowing 1/4 inch headspace. Cap and seal.
Process 10 minutes in a boiling water bath canner
The recipe said the yield was 7 pints. I only got 3 I think it must have been a misprint.