Peel, slice and remove seed from peaches, measure 8 cups sliced peaches, add splash of lemon juice to prevent browning and to help preserve jam.
In a heavy pot heat peaches and water over medium-low heat to a gentle boil, stirring quite frequently. Cook for about an hour or so until all it tender. Mash peaches. Bring back to gentle boil.
Measure sugar; add dry pectin; blend well together; add to peaches, stirring constantly to a gentle boil for about 2 minutes.
Reduce heat to simmer 20 minutes or so until desired thickness, stirring quite often to prevent sticking to the bottom of the pot. Remove from heat.
Add Almond extract if using, stir in well. Let sit for a few minutes for flavor to blend in nicely.
Ladle into hot sterile jars, wipe rim, seal with hot sterile lids and rings. Put through hot water bath to a full boil. Remove lid to canner. Turn off heat and Let sit in hot water for 10 minutes or so.
Remove jars to counter. Let cool overnight. Label and store in a dark cool area.