Aunt Patsi's Easy Peach Jam

Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.

Fill a large pot with water; bring to a boil. Add peaches; cook until skin loosens about 20 seconds. Drain and cool until easily handled. Peel pit and cut the peaches into chunks.

Measure out 5 cups of peach chunks into the pot. Mash with a potato masher. Add sugar peach gelatin lemon juice and almond extract; mix well. Bring to a rolling boil and cook jam for 1 minute. Remove from heat.

Pack jam into hot jars filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil cover the pot and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart until cool about 12 hours. Press the top of each lid with a finger ensuring that lid does not move up or down and seal is tight.