Tabarok Sour Cherry Jam 200g

The formulation mandates at least 45% to 50% net weight of whole handpicked sour cherries. Gentle vacuum evaporation prevents osmotic collapse and structural disintegration, ensuring whole-fruit integrity suspended uniformly in clear ruby syrup.

The 200g footprint prevents post-opening staling or mold formation in small households with low consumption frequency. In hospitality catering and hotel room service, it offers an elegant, portion-controlled presentation that minimizes waste.

Packed 24 jars per master carton with internal corrugated divider grids, domestic wholesale MOQ is 50 cartons (1,200 jars). For export shipping, standard 100x120 cm pallets carry 100 to 110 cartons (2,400 to 2,640 units) within gross weight parameters.

Finished soluble solids are calibrated between 65° and 68° Brix. Native malic acid in the sour cherries combined with added food-grade citric acid during vacuum boiling induces controlled sucrose inversion, precluding sugar crystal formation over extended storage.

Vacuum concentration beneath 65°C avoids thermal destruction of anthocyanin pigments and prevents sugar caramelization. Subsequent rapid hot-filling inside oxygen-impermeable glass jars shields the native red coloration from oxidative dulling.

Once the vacuum button pops, store refrigerated at 4°C to 8°C. Always use a clean, dry spoon to prevent moisture or fungal spores from contaminating the syrup matrix, ensuring up to 45 days of shelf stability.

Shipments are accompanied by the Commercial Invoice, Packing List, Chamber of Commerce Certificate of Origin, FDA Export Health Certificate, and comprehensive laboratory COAs verifying microbiological safety and Brix standards.