What happens when you combine sweet peaches, refreshing raspberries, a bit of sugar, a dash of lemon and a splash of champagne? POP, our Raspberry Peach Champagne Jam happens! Full of sweet flavors, it’s a tasty celebration in a jar. Fresh peaches and raspberries inspired this combination for us in 1993, and it was love at first taste.
From the beginning, our guests just couldn’t get enough. In fact, this Company Classic is still one of our top sellers! Its unique combination of flavors is nicely balanced with a sophisticated twist of champagne flavor profiles. It’s delicious enjoyed on toast, in hot cereals or as a fancy dessert – we’ve found no wrong way to use this product over the years.
Hannah, one of our Inside Sales Representatives on our Wholesale Team, is a big fan of this jam. “This was the first product I tasted from Stonewall Kitchen when I was a young girl in the 90’s,” says Hannah. “It brings me back to my childhood every time I taste it. Being a Company Classic, its proof that if it’s not broken, don’t fix it! It’s absolutely wonderful with Brie cheese and a pastry crust. My little girl palette would tell you to simply enjoy it on some warm, homemade toast! Sometimes simple is the best and that’s still my favorite way to use it.”
We have to say that we agree with Hannah – our favorite way to enjoy this classic is in a shortcake… a Peach Melba Shortcake, that is! Try it out and let us know what you think in the recipe below!
To celebrate our 25th Anniversary, we’re giving away 1 lucky winner their own jar of Raspberry Peach Champagne Jam. Enter here for your chance to win, as well as a chance to visit us in Maine for the Ultimate Stonewall Kitchen Experience!
Peach Melba Shortcakes
3 Tablespoons sugar
1 cup cake flour
1 cup all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Pinch of grated nutmeg
1 stick unsalted butter, chilled and cut into small pieces
3/4 cup light cream
1 cup heavy cream
1 teaspoon vanilla extract
6 whole, firm, ripe peaches, peeled and poached or 2 (16-ounce) cans juice-packed peach halves
- Preheat oven to 400°. Position rack in center of oven.
- Combine 2 Tablespoons of sugar with flour, cream of tartar, baking soda, salt and nutmeg in a food processor. Process briefly to blend. Add butter and pulse until mixture resembles coarse meal. Pour in light cream and pulse just until mixture forms a soft dough. Do not overwork.
- Roll dough on a floured surface, using a lightly floured rolling pin, to 3/4-inch thickness. Use a cookie cutter or shape by hand into circles about 3 to 3 1/2-inches in diameter. Place on cookie sheet and bake until shortcakes are golden brown, about 13-16 minutes. Remove pan from oven and let cool.
- Combine heavy cream, vanilla and remaining Tablespoon of sugar in a chilled bowl and beat into soft peaks. Remove pits from peaches, if using fresh peaches, and cut each half in four sections.
- Split shortcakes horizontally, and moisten cut sides with a little of the poaching liquid or juice from the can. Arrange peaches on the bottom half of each shortcake. Spoon 2 teaspoons of Raspberry Peach Champagne Jam over peaches, then a large dollop of whipped cream. Place cake lids on top and garnish each with a small dollop of whipped cream.