Cyanide smells like almonds for a reason.
“Real” almonds have a tough, thick-skinned, very thin-meated fruit surrounding the nut. Not sure what you have.
Any stone fruit pit can be cracked, and the seed used as an “almond”...
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http://bravetart.com/blog/ThePits
The knee-jerk omg cyanide reaction seemingly everyone responds with isn’t entirely unfounded. Noyaux contain a substance called amygdalin, which breaks down during digestion to become sinister hydro-cyanic acid. Given the chance, a hundred grams of raw stone fruit kernels would produce about 160 milligrams of cyanide. Probably the most over-hyped, shrug-worthy food risk on the planet when you consider a hundred grams of black beans would produce 400 milligrams of cyanide (thanks, dusty copy of Food and Nutritional Toxicology). As with those deadly black beans, cooking the pits causes a breakdown of the harmful substances and renders them safe for consumption, ...
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PEACH PIT JELLY recipes & discussion. http://mrssurvival.com/forums/index.php?showtopic=28879
Thanks for the links.
PEACH PIT JELLY recipes & discussion
I made it all the time when we lived in southern Idaho and had access to plenty of reasonably priced peaches. Plus what we grew in our back yard. I also made beet jelly after cooking beets- - beautiful color, flavored with whatever kool aid flavor we wanted.