Posted on by Creative Co-Op

Triple Berry Jam

The combination of plump strawberries, sweet blueberries, and tart raspberries are a classic flavor combination in our Triple Berry Jam. Enjoy this delightful spread on your breakfast or dessert.

  • Top ice cream, waffles, pancakes or cheesecake
  • Top grilled chicken or pork
  • Mix with lemon parfait
  • Add to scones
  • Mix into peach pie

Recipes:

Triple Berry Gin Sauce INGREDIENTS: ½ c F+F Triple Berry Jam 4 oz Gin ⅓ c Blueberries ⅓ c Raspberries ⅓ c Blackberries DIRECTIONS: 1. In a medium bowl, mix F+F Triple Berry Jam and gin until smooth. 2. Add the fresh blueberries, raspberries & blackberries, and toss lightly, being careful to not mash the berries. 3. Cover & let rest at room temperature for at least 30 minutes, to allow all the flavors to meld. 4. When ready to use, pour over cheesecake or any of your favorite desserts. Enjoy!

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Triple Berry Cheesecake BERRY FILLING INGREDIENTS: ⅓ c Blueberries ⅓ c Raspberries ⅓ c Blackberries ⅓ c F+F Triple Berry Jam Juice of 1 Large Lemon CHEESECAKE FILLING INGREDIENTS: 16 oz Cream Cheese, softened 2 eggs, room temperature ½ c Granulated Sugar 1 tsp Vanilla Extract CRUST INGREDIENTS: 1 ¼ c Graham Cracker Crumbs ¼ c Granulated Sugar ¼ c Butter, melted DIRECTIONS: 1. Cover the outside of a 9" springform pan with two layers of heavy-duty aluminum foil. Begin with the bottom, then clamp the side ring around the base & fold the aluminum up towards the top of the pan, pressing it tight—this will prevent water from seeping into the cheesecake while it cooks in the water bath. Spray the inside of the springform pan with nonstick cooking spray. 2. Pre-heat the oven to 375°F. 3. For the berry sauce, combine berries, F+F Triple Berry Jam & lemon juice, mixing slightly. 4. To begin making the crust, mix graham cracker crumbs, sugar & melted butter. Firmly press the crust mixture onto the bottom and about ½" up the sides of the pan, to form a crust. Bake for 20 minutes. Remove from oven, & let sit for 15 minutes. Transfer to the refrigerator to cool. Decrease oven temperature to 325°F. 5. To make the filling, mix softened cream cheese, eggs, sugar & vanilla with a mixer until smooth. Gently pour filling into the cooled graham cracker crust. 6. Pour half of the berry sauce over top and gently swirl in with a knife, being careful not to ruin the crust. 7. Set the unbaked cheesecake in a large roasting pan. Pour boiling water into the roasting pan until it comes about one inch up the side of the springform pan. The water bath regulates the temperature and keeps the cheesecake baking at an even, low heat. The steam/humidity created by the water bath also protects the cheesecake from drying out and cracking. 8. Bake at 325°F until the cake is just set, about 1 hour and 30 minutes to 1 hour and 45 minutes. The cake should not look liquidly at all but will wobble just a bit when the pan is nudged. Carefully remove the roasting pan from the oven and set it on a wire rack. It will continue to cook as it cools. 9. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the roasting pan with the water bath, discard the foil & cool the cheesecake completely on the cooling rack. Once cool, move it to the refrigerator to chill for at least 8 hours, or overnight. 10. After the cheesecake is fully chilled, remove the sides of the springform pan. You can serve the cheesecake right from the base of the springform pan, or if you’d like to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with remaining berry sauce. Enjoy!

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Buttermilk Berry Jam Muffins COOK TIME: 30 Minutes YIELDS: 8 Muffins INGREDIENTS: 2 ½ c All-Purpose Flour 1 ½ tsp Baking Powder ½ tsp Baking Soda ¼ tsp Salt 1 c Buttermilk ½ c Canola Oil 2 Eggs 1 Tbsp Vanilla Extract ¾ c Granulated Sugar 1 c Blackberries, washed & drained ½ c F+F Triple Berry Jam DIRECTIONS: 1. In a large mixing bowl, combine flour, baking powder, baking soda & salt. Mix well & set aside. 2. Preheat the oven to 400°F. 3. In a separate bowl, whisk together the buttermilk, oil, eggs & vanilla until fully combined. Once combined, add the sugar & mix well. 4. Gradually pour the wet ingredient mixture into the bowl with the dry ingredients, mixing until the batter is smooth. 5. Cut the blackberries in half & carefully fold them into the batter, taking care not to break them. 6. Using a scoop or spoon, fill each lined muffin tin with about ¼ cup of batter. Then add one tablespoon F+F Triple Berry Jam on top of each muffin, & gently stir it in so that it is slightly incorporated. 7. Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Enjoy!

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