This bright, fruity jam, a tasty topping for toast, is also good stirred into oatmeal or layered with ice cream for a quick parfait.
Cooking Light AUGUST 2005
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.
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