This bright, fruity jam, a tasty topping for toast, is also good stirred into oatmeal or layered with ice cream for a quick parfait.
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
How to Make It
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.