Peach Pie Filling

For some reason I was off on my measurements....this was supposed to make 7 quarts....next time (aka next year) I need to add more fruit. I may not have packed it tight enough when measuring.

6 pints peaches
7 cups sugar
2 cups plus 2 Tbsp clear Jel
5 1/4 cups water
1 tsp cinnamon
1 tsp. almond extract
1 3/4 cups lemon juice

Wash peaches, peel peaches and cut fruit into 1/2" slices. Put slices in solution while you are preparing all the fruit.

In pot heat about 6 cups water to boiling. Add 6 cups peach slices; return to boiling. Boil for 1 minute. Use a slotted spoon or heatproof sieve and transfer boiled peaches to a large bowl, keep covered. Keep doing until all fruit is boiled.

Using large pot combine sugar, clear-jel, cinnamon and stir in the 5 1/4 cups water and almond extract.

Cook over medium-high heat, stirring constantly, until mixture thickens and begins to boil.
Add the lemon juice: boil 1 minute stirring constantly. Immediately add fruit, stirring gently to coat. Heat for 3 minutes.

Spoon hot fruit mixture into hot clean sterile quart size jars with 1 inch headspace. Remove air bubbles and process in a boiling water canner for 30 minutes.

Made 2009: 5 quarts