9 oz. This velvety, sweet summer blend of vine-ripened blackberries, juicy peaches and fresh squeezed lemon juice is a treat by the spoonful. For a sensational dessert serve atop sponge cake and drizzle with fresh cream. Warm and pour over Belgian waffles.

INGREDIENTS: Premium blackberries, cane sugar, peaches, fresh lemon juice, fruit pectin, citric acid.

Cranberry Raspberry Jam Your Price: $8.95 Peach Chipotle Jam Your Price: $8.95

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CORNMEAL CAKE WITH BLACKBERRY PEACHES AND CREAM

Ingredients
1 cup + 2 tablespoons unsalted butter, room temperature, plus more for baking pan
2 cups all purpose flour, plus more for baking pan 
1 cup granulated sugar
3 tablespoons honey
3 large eggs, room temperature
½ cup sour cream
1 ¼ cups yellow cornmeal
2 tablespoons baking powder
Pinch of table salt
1 tablespoon water
½ pint heavy whipping cream
9 oz Earth & Vine Provisions Blackberry Peach Jam

Cooking Instructions
Preheat oven to 375 degrees. Brush a 9 x 9 inch pan with butter. Sprinkle with flour; shake to coat. Tap out excess; set aside. 
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, ¾ cup sugar, and honey until fluffy, about 3 minutes. Add eggs one at a time. Beat until incorporated; do not over beat. Add sour cream; mix to combine. 
Whisk together flour, cornmeal, baking powder, and salt. Add dry ingredients to batter; mix to combine. Scrape sides of bowl with a spatula; mix again. 
Spread batter in prepared pan. Brush with water; sprinkle with remaining sugar. Bake until cake springs back when gently pressed in the center, about 30 minutes. Cool slightly on a wire rack. 
Whip fresh cream. 
Cut cake into squares and split. Fill with cream and Blackberry Peach Jam. 
Makes 1 nine inch square cake. 
This recipe was adapted from Martha Stewart Living Magazine September 2001.