Recipe: Peach Pie Filling (canning recipe)

My friend made this, but said she would leave out the cinnamon, as it tasted too much like apple pie.

Peach Pie Filling

FOR 1 QUART FILLING

3 1/2 cups Sliced fresh peaches
1 cup Granulated sugar
1/4 cup Clear Jel(tm); plus...
1 tbsp Clear Jel(tm)
3/4 cup Cold water
1/8 tsp Cinnamon (optional)
1/8 tsp Almond extract (opt.)
1/4 cup Bottled lemon juice

FOR 7 QUARTS FILLING

6 qt Sliced fresh peaches
7 cups Granulated sugar
2 cups Clear Jel(tm); plus...
3 tbsp Clear Jel(tm)
5 1/4 cups Cold water
1 tsp Cinnamon (optional)
1 tsp Almond extract (opt.)
1 3/4 cups Bottled lemon juice

Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun High, and other varieties of similar quality are suitable.

Yield: 1 quart or 7 quarts.

Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices 1/2-inch thick. Place slices in water containing 1/2 tsp. of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot.

Combine water, sugar, Clear Jel(tm), and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes.

Fill jars without delay, leaving 1 inch head-space. Adjust lids and process immediately.

Process in water bath canner for 30 minutes.