SOUTHERN PEACH PIE FILLING

Steps:

• Wash peaches or nectarines, peel peaches and cut fruit into 1/2 inch slices.
• 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.
• In a 8-quart dutch oven or pot heat about 6 cups water to boiling.
• Add 6 cups peach slices; return to boiling. Boil for 1 minute.
• Using a slotted spoon, transfer peaches to a large bowl; cover.
• Repeat with remaining fruit, 6 cups at a time.
• Drain water from the pot.
• In same pot combine sugar, Clear Jell, cinnamon and nutmeg and stir in the 4 1/2 cups water.
• Cook over medium-high heat, stirring constantly, until mixture thickens and begins to boil.
• Add the lemon juice; boil 1 minute, stirring constantly.
• Stir in the almond extract.
• Immediately add fruit, stirring gently to coat.
• Heat for three minutes.
• Spoon hot fruit mixture into hot, clean, sterile quart size canning jars, leaving 1-inch headspace.
• Remove air bubbles, wipe jar rims, and adjust lids.
• Process filled jars in a boiling water canner for 30 minutes.
• Remove jars from canner; cool on wire racks.
• Makes 6 quarts (enough for 6 pies).
• 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.