Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 40 minutes or until thick, stirring frequently. Remove from heat; stir in salt and extract. Cool; pour into airtight containers.
Note: Refrigerate Raspberry-Almond Jam in airtight containers up to six weeks.
I have been making this jam for 4 years now. It has become a family, favourite tradition. Every time it turns out wonderful. Love the fact it is made in a small batch and there is no need for pectin. I have successfully doubled the recipe, with no problems. It can be frozen and kept up to 12 months. Just refrigerate, after you take it out of the freezer. Definitely a 5 star recipe.
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