Peel and pit peaches and grind or chop until very fine. Measure 4 cups prepared fruit into a 6 to 8-quart saucepan. Stir in lemon juice and almonds. Thoroughly stir in sugar. Place over high heat and bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and immendiately stir in liquid fruit pectin and almond extract. Skim off foam with metal spoon. Ladle into clean, hot (8-ounce) jelly jars, filling to within one-fourth inch of top. Clean rims of jars and adjust caps, according to manufacturer"s directions. Process 5 minutes in boiling water bath. Makes about 8 pints of jam. Indianapolis Star August 1983 MM Format by John Hartman Indianapolis, IN