People have been familiar with the lovely and decadent black forest cake doused in coffee or chocolate liquor, filled with rich creamy ganache or whipped cream laced with cherry syrup and even chocolate shavings, topped with a soft layer of sponge cake again doused in the baker’s desired syrup, then frosted white satin, white, fluffy whipped cream and decorated with more chocolate shavings and blackberries. Bakers would be divined by the almost trance-like experience of the decorative process. However, if you want a quick exposure to black forest cake, then making a big batch of black forest jam would be the best thing to do. It doesn’t require a lot of manual labor like the black forest cake but it needs some basic understanding of science and intense self-control to not eat the entire jar.
Black Forest Jam Trivia
- People have been consuming cherries since the Stone Age. Fossilized cherry pits have been discovered by archaeologists in sites located throughout Asia and Europe. Wild cherries were also essential during the Roman civilization that they became part of the roman soldiers’ rations.
- Washington, Oregon, Michigan, and California are renowned for cultivating Cherries.
- Cherries are full of potassium, fiber, and Vitamin C. They help improve muscle contraction and regulate blood pressure. Cherries also strengthen the immune system, promote growth for skin cells, and help alleviate digestive problems.
Black Forest Jam Buying Guide
Black forest jams are available both as commercially produced goods in groceries and supermarkets. They are available all-year-round and you can buy different types such as with or without pectin, all-natural, or the ones which indicate that there are no sugars or food coloring added. However, those labels are not always reliable as commercial products do contain preservatives and chemicals that are suited for their mass production.
It’s best to buy black forest jam from your local artisan jam makers or on displays at the farmer’s market. It’s guaranteed that you can get high-quality, all-natural black forest jams with recipes passed from generations.
Black Forest Jam Production & Farming in Texas
Black forest cakes, jams, or desserts mainly consist of dark chocolate, cocoa powder, cherries, liquor, and cream. Each of these ingredients is readily available in Texas and can be purchased in artisan establishments, grocery stores, supermarkets, and even seasonal farmer’s markets.
Generally, cherries are best grown during late fall or spring because the soft soil and its higher moisture content nourish the cherries and their flavors. Cherry varieties can be classified as Sweet Cherries and Sour Cherries. Sweet Cherries taste like plums because of their thick and tart consistencies while sour cherries are usually consumed as preserves and not as raw fruits.
Preservatives and Chemicals
Safely canning jams, jellies, and preserves are essential to maintain their flavors and lengthen their shelf-life. The Boiling Water Method for Strawberry Jam is one of the most reliable. To do this, prepare the canning jars filled with food and completely submerge them in boiling water at 212°F.
Certain measures should be done before doing the boiling water method. Check the cans to ensure they are safe for food packaging and consumption. Look for cracks, chipped edges, and even tiny scratches. Discard the jars if you can find any of these inconsistencies. This is an essential step since any small cracks or chips can be triggered by heat during the boiling process.
Also, check the rubber lid to ensure that there are no mold growths since any mold could spoil an entire glass. Never use the metal covers if there are patches or specks of rust since it can also contaminate the strawberry jam, making it unsafe for consumption.
Packaging
Jams, jellies, preserves, and marmalades require highly sanitized and extensive procedures to preserve the shelf-life of the food products and maintain food safety.
Black forest jams are less firm than cherry jellies but both contain pectin, sugars, and fruits. In this case, the canning method or the boiling water bath works as the most reliable food packaging method.
Check the jars for any cracks, chipped areas, and even mold. Once you find these irregularities, immediately discard the jars instead of repairing or saving them. Remember that the consumers’ food safety is the top priority.
Boil the jars in hot water and let them cool for a while. Ladle the blackberry jam leaving 1-inch headspace otherwise, the jar will crack or explode. Place the magnetic lids and metal rings tightly, ensuring that no air enters the mixture and close tightly. Return the jar with the jam mixture in to the boiling water for 5 more minutes.
Let the jars cool down for 24 hours and store in a cool place, away from the sun for up to a year.
Enjoying Black Forest Jam
There is nothing more indulgent than spreading a thick layer of black forest jam in between layers of chocolate sponge cakes when making black forest cakes. They can also be used as a filling for cupcakes, muffins, and tarts. Blackberry jam also makes for a heavy, sweet, and filling breakfast when spread unto pancakes, waffles, and crepes. Be sure to pair it with a latte or cappuccino to balance the flavors.
Storage
Properly storing either commercially-produced or homemade blackberry pepper jam will determine how long you can keep the flavor quality and shelf-life. All unopened artisan-made jams should be stored in a cool, dark place, and should be consumed within a year. although, you can consume it for a maximum of three to six months to enjoy the flavors as time will modify the flavors, colors, and textures of the jam.
Once opened, always refrigerate the blackberry pepper jam and consume it within two to three weeks since the jams will deteriorate faster once opened and exposed to varying temperatures.
Always check for signs of spoilage before eating the jam. Those with mold or yeast growth in the lids or the glass wall and having fermented or yeasty odors should be immediately discarded.
Cooking
BLACK FOREST JAM
Ingredients
4 cups pitted cherries
4 cups sugar
1/4 cup cocoa powder
1/4 cup shredded coconut (optional)
1/4 cup chocolate liqueur
1 package pectin
Instructions
- Pit and crush the cherries, and combine fruit, sugar, and cocoa into a pot and bring to a rolling boil make sure you combine all the cocoa powder, so there are no lumps.
- Boil hard for one minute, stirring constantly.
- Turn off the heat and add pectin, coconut, and chocolate liqueur.
- Spoon into steaming hot jars and seal.
