Peach Butter

10-12 lbs. ripe peaches, peeled and cut into 1/3 inch slices (about 16 cups)
3 c. sugar
2 Tbsp. fresh lemon juice
1/4 tsp. almond extract
1/4 tsp. freshly grated nutmeg

Stir all ingredients together in a large pan. Let stand at room temperature for 4 hours. Place the pan over high heat and bring the mixture to a boil. Lower the heat to moderate and cook, stirring occasionally, for 20 minutes, or until peaches appear glazed and are soft. Preheat the oven to 225*. Pour the contents in batches into a food processor fitted with the metal blade, and puree. Pour the puree into the preserving pan if ovenproof, or into a shallow roasting pan and place in the oven. Stir every 30 minutes for 2-3 hours. The puree will turn dark amber and become very thick. It will tend to darken more rapidly around the edges of the pan, so be sure to thoroughly stir. Remove from the oven and pour into jars. Wipe the rims clean with a damp towel. Seal with new lids and metal rings. Process in a hot water bath for 22 minutes. Remove, cool, check seals, label, and store in a cool dry place.

Yield: about 4 pint jars