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About 7 (1-cup) jars or 112 servings, 1 Tbsp. each
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Substitute 1/4 tsp. almond extract for the almond-flavored liqueur; stir into saucepot before ladling jam into jars.
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is fantastic and it makes the whole house smell wonderful. Very very tasty....
This has to be the best ever. I've been making jam and jelly for almost 20 years and I've found my absolute favorite. My kitchen spelled so good when I was cooking the Cherry Almond Jam. I make jam and jelly for Christmas every year and the comments I received from this recipe last year were all great! My family, friends and teachers all like to get my gifts-they always return the jars so I have them for the next year.