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    How to Make Raspberry Amaretto Desserts

    Ever wonder how to use your jam or jelly in a dessert? Jams and jellies are great tools in the kitchen if you don't want to spend time making a filling, frosting or sauce. Find out how to incorporate our Raspberry Amaretto Jam into fabulous, quick and easy desserts below!

    Raspberry Amaretto Pavlova

    This dessert is light and fresh and will make both you and your guests happy. This recipe is inspired from Ina Garten's Mixed Berry Pavlova.


    4 extra-large egg whites, at room temperature
    Pinch of kosher salt
    1 cup sugar
    2 teaspoons cornstarch
    1 teaspoon white wine vinegar
    1/2 teaspoon pure vanilla extract
    1 jar Terrapin Ridge Farms Raspberry Amaretto Jam
    1 tub of your favorite whipped cream, or make your own fresh whipped cream!


    Preheat the oven to 180 degrees. Place a sheet of parchment paper on a sheet pan. Using a 9-inch plate, draw a 9-inch circle on the paper.
    Place the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
    Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 ½ hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft inside.
    Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Pour the Raspberry Amaretto Jam in the middle of the meringue disk and whipped cream, leaving a small white edge. Serve immediately! Optional: Scoop fresh berries into center of disk for added texture and flavor.

    Raspberry Amaretto Cream Cheese Danish

    1 Can (8 oz.) Pillsburyâ„¢ refrigerated crescent dough sheet or 1 can (8 oz.) Pillsburyâ„¢
    refrigerated crescent dinner rolls
    1/3 cup cream cheese spread (from 8-oz container)
    3 Tablespoons powdered sugar
    8 teaspoons Terrapin Ridge Farms Raspberry Amaretto Jam
    ½ cup powdered sugar
    2 to 3 teaspoons milk

    Heat oven to 375 °F. Remove dough from can; do not unroll. Using serrated knife, cut dough into 8 slices. Place 2 inches apart on cookie sheet. Press each slice into 3-inch round, leaving ridge around outer edge. In small bowl, mix cream cheese spread and 3 tablespoons powdered sugar. Spoon about 2 teaspoons cream cheese mixture on center of each dough round; spread slightly. Top each with 1 teaspoon blackberry jam. Bake 12 to 14 minutes or until golden brown. Cool 5 minutes on cookie sheet; remove to serving plate. In small bowl, mix 1/2 cup powdered sugar with enough milk for desired drizzling consistency. Drizzle glaze over Danish. Serve warm. Perfect for Sunday Brunch at your house!

    PB&J Bites with Amaretto

    1/2 cup Refined coconut oil
    2/3 cup Peanut powder
    2 tsp. Powdered sugar (optional)
    10 tsp. Terrapin Ridge Farms Raspberry Amaretto Jam
    Mini cupcake liners

    After melting the Refined coconut oil in the microwave, stir in peanut powder and sugar. Spoon 1/2 tbsp peanut mixture into the mini cupcake liners (approx 10-12) and freeze for 5 minutes. After peanut mixture hardens, add 1/2 tsp Raspberry Amaretto Preserve to each cup. You want the preserve to dollop onto of peanut mixture, spread but not touching the rim of the liner. Top with remaining peanut mixture and place in freezer until frozen.

    Fruit Dip with Amaretto

    We love a 3-ingredient appetizer! This adult-friendly fruit dip is perfect for baby showers, bachelor/bachelorette parties and any kind of graduation!

    4 oz. Cream cheese, room temperature
    1/2 cup Marshmallow fluff
    1/4 cup Terrapin Ridge Farms Raspberry Amaretto Jam
    1/4 cup Almonds, sliced (optional)

    Mix cream cheese and marshmallow fluff until fully incorporated. Add Terrapin Ridge Farms Raspberry Amaretto Jam and mix completely. Top with the sliced almonds. Serve with fruit or cinnamon pretzels to dip!

    Skillet Blondie with Raspberry Amaretto Cheescake

    Who loves skillet desserts? We do!

    For the blondie

    1 1/2 cups Flour
    1/2 tsp. Baking soda
    1/2 tsp. Salt
    1/4 tsp. Baking powder
    1/2 cup Butter
    1 cup Brown sugar
    1 Egg, lightly beaten
    1/2 tsp. Vanilla
    1 cup White chocolate chips

    For the cheesecake
    6 oz Cream cheese, softened
    1/2 cup Sugar
    1 Egg
    1/4 cup Terrapin Ridge Farms Raspberry Amaretto Jam

    Preheat oven the 350 degrees. Heat a deep 10-inch cast-iron skillet over medium heat on the stove top. After heated add in butter and brown sugar and stir until brown sugar has dissolved. In a bowl, combine the flour, baking soda, salt, and baking powder. Add butter mixture to flour mixture along with egg and vanilla and stir. Add white chocolate chips. Press blondie into the same skillet, this is the base for the cheesecake.

    For the cheescake filling, combine cream cheese, sugar, and egg; stir until smooth. Spread the cheesecake layer over blondie cookie base. Spoon Terrapin Ridge Farms Raspberry Amaretto Jam ontop of the cheesecake filling and create your desired design with a knife!

    Cheesecake French Toast

    The best way to have dessert for breakfast!

    For the cheesecake filling:

    6 oz Cream cheese, softened
    1/2 cup Sugar
    1 Egg
    Terrapin Ridge Farms Raspberry Amaretto Jam

    For the Brioche French toast:
    8 (1-in.) thick slices Brioche bread
    4 large Eggs, lightly beaten
    1 cup Milk
    1 tsp. Pure vanilla extract
    1 tsp. Cinnamon
    Maple Syrup for topping

    Start with creamcheese filling; combine 1 tbsp Raspberry Amaretto Jam, cream cheese, sugar, and egg; stir until smooth. In a medium bowl, whisk together eggs, milk, vanilla extract and cinnamon.
    Cut a wide pocket into each slice of bread without cutting all the way through. Spread a small amount of the cream cheese mixture inside each bread pocket. Spread a small amount of the raspberry amaretto jam over the cream cheese. Press to close bread pocket. Repeat with remaining slices of bread. In a large nonstick pan over medium heat, add two tablespoons of butter. Once melted, dip each stuffed French toast into the egg mixture, lightly coating each side and shaking off the excess. Place the bread onto the heated pan and cook until golden brown, about 2 - 3 minutes. Flip and continue cooking the other side, about 2 - 3 minutes. Repeat and serve warm with maple syrup and a little drizzle of Raspberry Amaretto Jam.