Berry Cream Cheese


For the jam:

1 cups ripe raspberries

1/3 cup ripe strawberries, stems removed

3 Tbsp maple syrup

1 Tbsp lemon juice

1/2 tsp corn starch

For the cream cheese:

6 Tbsp cream cheese

¼ cup jam, preferably homemade

To make the jam:

Combine all ingredients in a non-reactive pan. Boil on low for at least 45 minutes. Allow to cool to room temperature and then store in the fridge. Yields ¼ cup of jam.

To make the berry cream cheese:

Simply whip together the cream cheese and jam. Serve on toasted bagels. Store berry cream cheese in fridge.