Raspberry-Almond Jam
This bright, fruity jam, a tasty topping for toast, is also good stirred into oatmeal or layered with ice cream for a quick parfait.
Recipe by Cooking Light August 2005
Sort by:
Newest
Newest
Oldest
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.
Advertisement