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
Triple Berry Gin Sauce
- 1/2 cup F+F Triple Berry Jam
- 1 cup of fresh mixed blue berries, raspberries and black berries
- 4 oz. gin
- In a medium bowl, mix in jam and gin until smooth.
- Place in all the berries and toss lightly as to not smash them.
- Cover and let rest at room temperature to allow all the flavors to meld for at least 30 min.
- When ready to use, pour over cheesecake or any of your favorite desserts.
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Triple Berry Cheesecake
- 1/3 cup blueberries
- 1/3 cup raspberries
- 1/3 cup blackberries
- 1/3 cup F+F Triple Berry Jam
- 1 large lemon
- 1-1/4 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup melted butter
- 2 (8-ounce) packages softened cream cheese
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla
- Combine berries and F+F Triple Berry Jam and the juice of one large lemon, mixing lightly.
- Mix graham cracker crumbs, sugar and melted butter in the bottom of a 9 in spring form pan.
- Wrap the spring form pan with one large piece of heavy-duty aluminum foil, covering the underside of the pan and extending all the way to the top. Repeat with another sheet of foil for insurance.
- Spray the inside of the pan with nonstick cooking spray. Gently press the crumb mixture up the sides of the pan and over the bottom of the pan to form a crust.
- Refrigerate until ready to use. When ready to use, pre-heat oven to 375°F and bake for 20 minutes. Remove from oven. Let sit for 15 minutes.
- Mix softened cream cheese, eggs, sugar, and vanilla with a mixer until smooth.
- Gently pour filling into the graham cracker crust.
- Drizzle half of the berry sauce over top and gently swirl in with a knife being careful not to ruin the crust.
- Decrease oven temperature to 325°F.
- 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 cake 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.
- Bake until the cake is just set, 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; it will continue to cook as it cools.
- Carefully remove the roasting pan from the oven and set it on a wire rack.
- Cool the cheesecake in the water bath until the water is just warm, about 45 minutes.
- Remove the spring form pan from the water bath, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 8 hours or overnight.
- Remove the sides of the spring form pan.
- You can serve the cheesecake right from the base of the spring form 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.