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Raspberry-Almond Jam

Becky Luigart-Stayner
Yield 3 1/2 cups (serving size: 2 tablespoons)
This bright, fruity jam, a tasty topping for toast, is also good stirred into oatmeal or layered with ice cream for a quick parfait.

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

Nutrition 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

How to Make It

  1. 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.

  2. Note: Refrigerate Raspberry-Almond Jam in airtight containers up to six weeks.