Stonewall Kitchen Jam Seedless Raspberry Description
All the flavor of fresh, sun-ripened, just picked raspberries without the seeds. A touch of lemon and plenty of raspberries will make your confectionary creations outstanding.
Proud to create the most award-winning specialty foods. - Est. 1991
~ Jonathan King - Jim Stott
Directions
Refrigerate after opening.
Free Of
Gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 g)
Servings per Container: 19
| Amount Per Serving | % Daily Value |
|
| Calories | 35 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 9 g | 3% |
|
| Fiber | 0 g | 0% |
|
| Sugars | 8 g | |
|
| Protein | 0 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 0% |
|
Other Ingredients: Pure Cane Sugar, Seedless Raspberry Puree, Water, Lemon Juice Concentrate, Fruit Pectin.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Peanut Butter and Jelly Cheesecake Bites
[vc_row][vc_column][vc_column_text]Creamy, dreamy and packed with playful nostalgia, these peanut butter and jelly cheesecake bites take the classic lunchbox combo to a whole new level. Each mini treat starts with a buttery graham cracker crust then gets filled with a luscious swirl of peanut butter–infused cheesecake. A final dollop of tangy-sweet raspberry jam ties it all together for the perfect balance of flavor and texture. One bite in, and you’ll feel like a kid again, only this time with a more decadent twist!
Peanut Butter and Jelly Cheesecake Bites
Crust
- 8 graham cracker sheets
- 2 Tbsp. granulated sugar
- 3 Tbsp. unsalted butter (melted)
- Pinch kosher salt
Filling
- 2 8- oz. blocks cream cheese (room temperature)
- 1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup creamy peanut butter
- 1-1/2 tsp. pure vanilla extract
- Raspberry jam (for topping)
- Preheat oven to 350 degrees F. Line 24 mini cupcake wells with paper liners.
- Place graham crackers in heavy-duty zip-top bag and crush into crumbs with a rolling pin or heavy skillet. (Note: You should have about 1 cup of crumbs.)
- In medium bowl, combine graham cracker crumbs, sugar, butter and salt until texture is like wet sand.
- Add a scant 2 teaspoons graham cracker mixture to each cupcake liner, pressing firmly to make crust. Bake 4 to 5 minutes, until crust is firm and golden. Remove from oven and let cool.
- To make filling, beat cream cheese with electric mixer until light and fluffy, about 2 minutes. Beat in sugar until combined, then add eggs one at a time, beating between each addition. Stir in peanut butter and vanilla until just combined.
- Divide filling between cupcake liners. To knock out air bubbles, gently tap pan on counter. Bake until cheesecakes are set with the slightest jiggle in the center, 10 to 11 minutes. Turn off oven, open door a few inches, and let cheesecakes sit 10 minutes to prevent cracking.
- Cool cheesecakes on wire rack to room temperature, then cover and chill in the fridge for at least 4 hours and up to overnight to set fully.
- Just before serving, top each cheesecake with a dollop of jam.
Grab these ingredients and more at Vitacost.
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