Step 1

Prep the peaches (peel and pit). Slice no more than 1 cm (1/2 inch) thick. Set aside in a large bowl or pot of water with some lemon juice or ascorbic acid in it to prevent discolouring.

Step 2

In a large pot, mix together the Clearjel, cinnamon, sugar, almond extract if using, and water. Set aside.

Step 3

Boil a large pot of water (4 litres / quarts). Add about 500 g / 4 cups / 1 lb of peach slices at a time to the boiling water. When the water returns to the boil after adding the peaches, time 1 minute, then remove the peaches with a slotted spoon or strainer, and put in a bowl or pot and cover to keep warm.

Step 4

Repeat for all peach slices.

Step 5

Put the Clearjel mixture pot on to cook over medium high-heat.

Step 6

When it starts to thicken, which will be very soon, add the lemon juice.

Step 7

Cook for 1 minute.

Step 8

Add drained peach slices, then cook for 3 more minutes, then remove from heat.

Step 9

Ladle pie filling into half-litre (1 US pint) or 1 litre (1 US quart) jars.

Step 10

Leave 3 cm (1 1/4 inch) headspace (some experts advise even more headspace, such as 3.5 cm / 1.5 inches, is even better.)

Step 11

Debubble, adjust headspace.

Step 12

Wipe jar rims.

Step 13

Put lids on.

Step 14

Process in a water bath or steam canner.

Step 15

Process either size jar for 30 minutes; increase time as needed for your altitude. See chart below.