If making jam to preserve fruit and not for immediate use, prepare water-bath canner, jars and lids according to manufacturer’s instructions.

Blanche, peel, and pit peaches, and finely chop**. Juice about 2-3 lemons until you have 1/2 cup of juice, and set aside.

Add calcium powder to a few tablespoons of water, stirring until dissolved.

Combine prepared fruit and lemon juice in the biggest saucepan you have, adding calcium water, and stirring well. We started with a smaller saucepan and ended up having to transfer - bigger is better in this case!

In a separate bowl, prep all dry ingredients, combining sugar and pectin together and setting aside extracts in another small bowl.

Cook fruit for about 5-6 minutes on medium-high heat until mixture begins to produce juice and soften.

Bring mixture to a full rolling boil that cannot be stirred down (meaning you can still see bubbles even if you stir it), stirring constantly until then.

Add entire measure of sugar/pectin mixture, stirring to dissolve. If you have a potato masher or immersion blender, begin to smush/blend peaches into a smoother consistency (if you prefer a smoother jam). Return mixture to full rolling boil and stir constantly for 1-2 minutes.

Remove from heat and add in vanilla extract/vanilla bean paste and almond extract, tasting jam for consistency and flavor. Add more lemon juice or sugar if necessary.

Boil water and pour into mason jars to prevent hot jam from cracking them. Pour out water and pour jam into jars carefully with a funnel till about 1/4 inch of space is left, covering tight with lids.

Keep in the fridge for up to 3 weeks once opened, or boil the jars in a saucepan with water, covering 1-2 inches above the lids for 10 mins to seal and keep in the pantry (a cool, dark place) for up to 1 year. Jars are sealed when you can press the tops of the lids and they don't pop or bounce back at you.

Enjoy on toast, waffles, muffins, with ice cream, or on sandwiches!