1 Arrange the berries on a large plate and let thaw according to package instructions.
2 Rinse a screw-top jar (200 ml) (approximately 3/4 cup capacity) and lid in a pot of boiling water and leave upside down to dry on a kitchen towel.
3 Toast the almonds in a dry non-stick pan until light brown. Allow to cool on a plate.
4 Combine the thawed berries with the jam sugar in a tall vessel. Puree with an immersion blender until the mixture begins to set, about 45 seconds.
5 Sprinkle the toasted almonds onto the berry puree and stir to combine. Pour through a funnel into the prepared jar and seal. Refrigerate and use within 7-10 days.