Tabarok Sour Cherry Jam 800g

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

Total soluble solids are held at 65° to 68° Brix. Native malic acid in the sour cherries counters sucrose sweetness, establishing a refined sweet-tart sensory profile that accentuates natural fruit volatiles without cloying.

Packed 12 jars per master case with internal corrugated dividers, domestic MOQ is 50 cartons (600 jars). For export container staging, standard 100x120 cm pallets carry 70 to 80 cartons (840 to 960 units) respecting gross weight parameters.

Anthocyanin pigments are vulnerable to heat and oxygen degradation. Tabarok deploys low-temperature vacuum evaporation, rapid hot-filling, and oxygen-impermeable glass jars, eliminating thermal breakdown and preserving the vivid natural ruby hue without artificial colorants.

With its whole-fruit integrity and rich viscosity, pastry chefs deploy this SKU for Black Forest cake layers, cheesecake swirls, fruit tarts, Danish fillings, and ice cream coulis, while hotel kitchens use it for luxury breakfast buffets.

Once the vacuum button pops, store refrigerated at 4°C to 8°C. Always use a clean, dry, oil-free spoon to prevent moisture or fungal spores from contaminating the syrup matrix, ensuring up to 60 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.