Sour Cherry Jam 285 g (65% Fruit)
POL'S Sour Cherry Jam has to strike the hardest balance in preserve making. Sour cherry carries high acidity; sugar is needed to balance it, but too much erases the fruit's character entirely. A 65% fruit ratio settles that balance in favour of the fruit — the tartness stays present.
That preserved acidity carries the product past breakfast. It can be spooned over cheesecake as a sauce, provide contrast in creamy desserts, and work as a sweet-sour accompaniment beside rich white meats such as duck and turkey. All of it depends on the acidity being there; an over-sweetened sour cherry jam serves none of these uses.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store in a cool, dry place. After opening, keep sealed and refrigerated.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- A 65% fruit ratio preserves the tartness; sugar does not overwrite the character of the cherry.
- Beyond breakfast it works as a dessert sauce and an accompaniment to meat.
- It sets up an acid contrast in creamy desserts, keeping the plate from turning heavy.
- Its deep red stands out on white porcelain and pale plates.
Where To Use It
- Breakfast tables and buffets
- Cheesecake and mousse sauce
- A contrast layer in creamy desserts
- Beside duck and turkey
- Cake and biscuit fillings
- Over yoghurt and ice cream
Wholesale Ordering & Storage
Because it doubles as a kitchen sauce, consumption reaches beyond breakfast service; calculating wholesale orders from both breakfast and pastry production reduces the risk of running short. Store in a cool, dry place. After opening, keep sealed and refrigerated.
Frequently Asked Questions
Why should sour cherry jam stay tart?
Tartness is what defines sour cherry. Overwhelmed by sugar, the product loses its identity and fails in every one of its dessert-sauce and savoury uses.
Is it really used with meat?
Yes. The sweet-sour profile is a classic pairing with rich white meats such as duck and turkey; the acidity balances the fat.
How is it used as a dessert sauce?
Thin it with a little water or lemon juice until it flows, then spoon it over the dessert.
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