Raspberry-Almond Jam

Name: Raspberry-Almond Jam
Yield: 3 1/2 cups (serving size: 2 tablespoons)
Ingredients: 5 cups fresh raspberries; 2 cups sugar; ½ cup amaretto (almond-flavored liqueur); 2 tablespoons fresh lime juice; ¼ teaspoon salt; ¼ teaspoon almond extract

1 Rating
1 Review

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

By Mark Scarbrough

Recipe by Cooking Light August 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:

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

Nutrition Info

Ingredients

5 cups fresh raspberries
2 cups sugar
½ cup amaretto (almond-flavored liqueur)
2 tablespoons fresh lime juice
¼ teaspoon salt
¼ teaspoon almond extract

Directions

Step 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.

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

Nutrition Facts

Per Serving:

74 calories; calories from fat 2%; fat 0.2g; poly fat 0.1g; protein 0.3g; carbohydrates 17.9g; fiber 1.4g; iron 0.2mg; sodium 21mg; calcium 6mg.

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P0larcat

07/20/2015

I have been making this jam for 4 years now. It has become a family, favourite tradition. Every time it turns out wonderful. Love the fact it is made in a small batch and there is no need for pectin. I have successfully doubled the recipe, with no problems. It can be frozen and kept up to 12 months. Just refrigerate, after you take it out of the freezer. Definitely a 5 star recipe.

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