1/2 cup (125 ml) unsalted or semi-salted butter, softened

1/4 cup (60 ml) blackberry or raspberry jam

In a bowl, cream the butter with an electric mixer. Gradually add the blackberry jam, beating until well incorporated. Lightly press into a ramekin and refrigerate. Serve at room temperature on crepes, buckwheat pancakes or toasted bagels.

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