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

Mark Scarbrough
Recipe by Cooking Light August 2005

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Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • Note: Refrigerate Raspberry-Almond Jam in airtight containers up to six weeks.

Nutrition Facts

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