Old Fashioned Peach Preserves

Prepare an acid bath by adding the ascorbic acid to the water. Dip the peaches in the acid bath and then drain well.

Combine fruit, sugar and lemon juice in a heavy 6-8 quart saucepan, stirring over medium heat to dissolve sugar. Boil slowly, stirring constantly until mixture thickens and fruit is translucent and reaches 220 degrees F on a cooking thermometer.

Stir in almond extract. Remove from heat and skim foam, if there is any with a metal spoon. Ladle into sterile jars, allowing 1/4 inch headspace. Cap and seal.

Process 10 minutes in a boiling water bath canner.