Raspberry-Almond Jam

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

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Nutritional Information

Amount per serving
  • Calories: 74
  • Calories from fat: 2%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.3g
  • Carbohydrate: 17.9g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 21mg
  • Calcium: 6mg

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

  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.
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