Submerge peaches in boiling water for about 30-60 seconds. Then place in cold water for 20 seconds. The skins should slip right off.
Cut all peaches in ½ inch wide slices and set aside for later.
In a large stock pot combine sugar, clear jel and cinnamon. Add water and almond extract. Stir together and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 more minute.
Fold in peaches into the thickening mixture and continue to heat mixture for 3 minutes.
Fill sterilized mason jars without delay leaving 1 inch headspace. Remove air bubbles. Wipe jars rims and adjust lids and rings.
Process in boiling water bath for 30 minutes. Take out and let jars sit without moving for 24 hours. Put jars that did not seal into refrigerator right away.