Making jam has been pretty fun and has yielded some great results. The spiced blueberry and mango cardamom jams have been great, and I wanted to try a raspberry jam too. The almond extract was a nice addition to the jam that I had never tried before. The extract has a cherry-vanilla flavor that goes very well with the raspberries. Another option is to add about 2 teaspoons of amaretto liqueur for a stronger almond flavored jam.
Raspberry Almond Jam
(Makes about 4 Cups)
Printable Version
Ingredients:
- 4 Cups raspberries
- 1 Packet of liquid pectin (Certo brand)
- 1/2 tsp almond extract
- 3 1/2 Cups sugar
- 2 tbsp lemon juice
- 2 tsp amaretto liqueur (optional)
Directions:
- In a bowl, mash the raspberries with a fork.
- In a saucepan, combine the raspberries, sugar, and lemon juice on high heat, bringing to a hard boil.
- Add the pectin and almond extract and stir. Return to a hard boil and cook 1 minute, stirring constantly.
- Skim off the foam on top.
- Pour the jam into sterilized jars and let cool before placing in the refrigerator.