Becky Luigart-Stayner
Yield
3 1/2 cups (serving size: 2 tablespoons)

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

How to Make It

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.

Step 2

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

Ratings & Reviews

Raspberry Wonderful!

P0larcat
July 21, 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.