So I peeled, pitted and mashed them. I came up with about 3.5 cups, which was about 1/2 a cup short for my 4 cup recipe. So I added a 1/2 cup of orange juice. The jam set up beautifully, and so crystal clear and gorgeous. There are a few dark reddish/black flecks here and there. Don't start gagging. They aren't bugs,lol. ( I notice the dark flecks aren't visible in this jar.) It's just that I had cooked some blackberries for jelly just before this, and didn't bother to rinse my masher off completely. The addition of the almond extract, it a wonderful compliment.
4 cups peeled, pitted, and crushed yellow peaches ( I added 1/2 OJ to 3.5 c fruit)
1/4 cup strained fresh lemon juice
7 and 1/2 cups sugar
1/2 tsp butter
1 (3 oz) pouch liquid pectin
1 tsp Almond extract
Cut fruits, in half, remove the pit, and the tough reddish area that surrounds the pit. Drop these into an 8 qt pan with the lemon juice to prevent darkening. Crush these with a potato masher.
Stir in half of the sugar. Cover pan, and let sit 20 minutes. In the mean time, place your jelly jars in a pot of water to sterilize.
The basis for this recipe, I believe came from the book, "Blue Ribbon Preserves" which I checked out from the library.
This stuff is fantastic. I love it on toast, but I have also used store bought peach jam in my sweet and sour chicken. Now I can use my own.