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Blackberry Raspberry Jam
Part Number 6001
Blackberry Raspberry Jam
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10oz. (283.5g)
Two summer favorites picked fresh off the vine. A sweet and tart combination of plump blackberries and juicy raspberries is irresistibily fresh. The perfect addition to toast, biscuits, scones, yogurt parfait, crepes or pancakes, ice cream and Almond butter with jam sandwich. 
Gluten Free - 100% All Natural

INGREDIENTS: BERRIES (BLACKBERRIES, RED RASPBERRIES), CANE SUGAR, LEMON JUICE, FRUIT PECTIN.
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    Cornmeal Cake

    CORNMEAL CAKE WITH BLACKBERRY RASPBERRY 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 Raspberry 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 Raspberry Jam. 
    Makes 1 nine inch square cake. 
    This recipe was adapted from Martha Stewart Living 
    Magazine September 2001.
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