Aunt Patsi's Easy Peach Jam

Prepare Jars: Inspect five 12-ounce jars for any cracks or rust. Sterilize the jars by immersing them in simmering water (approximately 170°F/77°C) until the jam is ready to be filled. Wash new, unused lids and rings in warm, soapy water. (Prep time: 15 minutes)

Blanch Peaches: Bring a large pot of water to a boil. Gently add the peaches and cook until the skins loosen, about 20 seconds. (Cook time: 2 minutes)

Cool and Prepare Peaches: Drain the peaches and let them cool until you can handle them easily. Peel off the loosened skins, pit the peaches, and cut the flesh into chunks.

Combine Ingredients: Return the peach chunks to the pot. Mash the peaches with a potato masher until they reach your desired consistency. Add the sugar, peach gelatin, lemon juice, and almond extract. Mix well to combine. (Prep time: 5 minutes)

Cook Jam: Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent scorching. Once boiling, cook for exactly 1 minute, continuing to stir. Remove from the heat. (Cook time: 5 minutes)

Fill Jars: Carefully pack the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Run a clean knife or thin spatula around the inside of each jar to release any trapped air bubbles. (Prep time: 10 minutes)

Seal Jars: Wipe the rims of the jars with a moist paper towel to remove any residue. Place the lids on top and screw the rings on tightly, but not too tight. (Prep time: 5 minutes)

Process Jars: Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are spaced about 2 inches apart. Add more boiling water to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process the jars for 10 minutes. (Cook time: 25 minutes)

Cool and Check Seals: Remove the jars from the stockpot and place them onto a cloth-covered or wooden surface, several inches apart. Let them rest undisturbed until completely cool, about 12 hours. After cooling, press the center of each lid with a finger to check the seal. If the lid doesn't move up or down when pressed, it's properly sealed. Remove the rings for storage and store the sealed jars in a cool, dark place. (Cooling time: 12 hours)