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1
Wash peaches or nectarines, peel peaches and cut fruit into 1/2 inch slices.
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2
To prevent darkening, place fruit in ascorbic acid solution (this can be found right next to the canning supplies in your local stores, it's in a small green canister); drain well. Measure 24 cups fruit. Set aside.
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3
In a 8-quart dutch oven or pot heat about 6 cups water to boiling.
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4
Add 6 cups peach slices; return to boiling. Boil for 1 minute.
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5
Using a slotted spoon, transfer peaches to a large bowl; cover.
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6
Repeat with remaining fruit, 6 cups at a time.
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7
Drain water from the pot.
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8
In same pot combine sugar, Clear Jell, cinnamon and nutmeg and stir in the 4 1/2 cups water.
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9
Cook over medium-high heat, stirring constantly, until mixture thickens and begins to boil.
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10
Add the lemon juice; boil 1 minute, stirring constantly.
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11
Stir in the almond extract.
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12
Immediately add fruit, stirring gently to coat.
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13
Heat for three minutes.
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14
Spoon hot fruit mixture into hot, clean, sterile quart size canning jars, leaving 1-inch headspace.
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15
Remove air bubbles, wipe jar rims, and adjust lids.
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16
Process filled jars in a boiling water canner for 30 minutes.
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17
Remove jars from canner; cool on wire racks.
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18
To use pie filling: Spoon 1 quart filling into a pastry lined 9-inch pie pan. Dot with 1 tablespoon butter or margarine. Cut slits in top crust; adjust top crust. Seal and flute edges. Cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes; remove foil. Bake 25-30 minutes more or until pastry is golden.
