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Red Raspberry Ice Cream Submitted by Leigh Ochs at Jungle Jim’s Cooking School
1 cup Clearbrook Farms Seedless Red Raspberry Preserves
1 teaspoon vanilla
1 cup heavy cream
1 cup whole milk

In a large bowl, whisk together the preserves and vanilla until smooth. Whisk/stir in the cream and milk. Cover and refrigerate until completely cold, or overnight.

Transfer to an ice cream maker and freeze according to manufacturer’s instructions.

Makes 1 quart

Chocolate Raspberry Cakes with Chambord Sauce Submitted by Leigh Ochs at Jungle Jim’s Cooking School
8 ounces semi-sweet or bittersweet chocolate, coarsely chopped
½ cup butter
¼ cup Clearbrook Farms Seedless Red Raspberry Preserves
4 large eggs
¼ cup sugar
2 teaspoons Chambord
1 teaspoon vanilla


Chambord Sauce:
½ cup Clearbrook Farms Seedless Red Raspberry Preserves
2 tablespoons Chambord


Preheat oven to 325°. Place six ½ to ¾ cup ramekins or silicone cups on a baking sheet. Grease, if using ramekins.

Place chocolate, butter and preserves in a medium glass bowl. Place in microwave and heat just until butter and preserves are melted. Check and stir every 30-45 seconds to prevent burning. Remove from microwave and stir until chocolate melts completely. Set aside.

In another bowl, whisk eggs, sugar, Chambord and vanilla until well blended. Slowly whisk in chocolate mixture. Pour batter into prepared baking dishes. Bake 30-35 minutes if using ramekins, or 18-20 minutes if using silicone cups, until centers are just set. Transfer ramekins/silicone cups to a cooling rack.

Serve warm or at room temperature. Drizzle with Chambord Sauce. Garnish with whipped cream and/or fresh berries. Serves 6

Cakes can be baked ahead, cool to room temperature, cover and refrigerate 1-2 days. Allow to come to room temperature before serving.

Cakes can also be frozen. Pour chocolate mixture into prepared dishes, cover tightly and freeze until ready to bake. Place dishes, directly from freezer into a cold oven. Set temperature to 325° and bake an additional 5-10 minutes longer than stated above.


Chambord Sauce

Heat preserves over low heat until melted. Remove from heat and stir in Chambord. Allow to cool to room temperature before garnishing each cake with 1-2 teaspoons of sauce. Makes 1/2 cup

Plan Ahead: Prepare sauce up to 1 week in advance and refrigerate. Allow to come to room temperature and stir before serving.

Clearbrook Farms Jelly Roll Submitted by Clearbrook Farms

Serves 8

  • 4 eggs, separated
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ¾ cup cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup Clearbrook Farms Red Raspberry Preserves (or your favorite Clearbrook Farms Preserves)
  • Powdered sugar


  1. Preheat oven to 375 degrees
  2. Beat egg yolks until light & fluffy.  Gradually add sugar and beat until creamy.  Add vanilla and blend in well.  Sift flour, baking powder and salt into egg mixture and beat until well blended and smooth.  Beat egg whites until stiff but not dry.  Fold them gently into batter.
  3. Thoroughly grease a 10 ½ by 15 ½ by 1 in baking pan.  Cut a piece of parchment paper about an inch longer on all sides than baking pan and thoroughly grease one side.  Press parchment, greased side up, into baking pan, allowing excel to hang over the edges of pan.
  4. Pour batter into prepared pan and spread with a spatula to distribute evenly.  Bake in the center of the oven for 12 minutes.  Remove from the oven and loosen edges of cake from the pan immediately.  Spread cake evenly with Clearbrook Farms Preserves.  Roll up gently and dust with powdered sugar.  To serve, cut in slices approximately 1-inch thick and accompany with whipped cream if desired.

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