Recipe: Mixed Berry & Lavender Trifle


1/2 cup sugar

1/4 cup fresh lemon juice

1 cup The Jam Bandits Mixed Berry & Lavender Jam

4 cups berries of your choice

2 cups heavy cream

Sponge cake


In a small saucepan, bring to the boil 1/2 cup sugar, 1/4 cup water, and lemon juice, stirring to dissolve sugar. Boil for 1 to 2 minutes. Let cool.

In another bowl, combine jam with 3 cups of berries, mashing slightly.

In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.

Slice sponge cake 2cm thick; brush both sides of slices with lemon syrup.

Fit half of the sponge cake slices snugly in the bottom of a large wine glass or other glass dessert bowl, trimming edges if necessary. Gently spread top of layer with half of the raspberry mixture, and then half of the whipped cream. Repeat to create another layer. Garnish with remaining cup of berries.

Refrigerate until ready to serve, up to 24 hours.


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