Raspberry-Almond Jam

Raspberry-Almond Jam Recipe
Becky Luigart-Stayner
This bright, fruity jam, a tasty topping for toast, is also good stirred into oatmeal or layered with ice cream for a quick parfait.

Yield:

3 1/2 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 74
Caloriesfromfat 2 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.3 g
Carbohydrate 17.9 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 21 mg
Calcium 6 mg

Ingredients

5 cups fresh raspberries
2 cups sugar
1/2 cup amaretto (almond-flavored liqueur)
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon almond extract

Preparation

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.

Mark Scarbrough,

Cooking Light

August 2005
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