PING: Ms. Jammin' jam/jelly expert...

S

steve: ) h

New member
I need to find a recipe for a thick cherry jelly/jam/glaze that can be
applied ~3/8" thick on top of a cheesecake and solidify to provide a
chocolate enrobable surface, i.e. the topping needs to survive the brief
heat of enrobing without melting. A spreadable version would be best to
allow it to be applied to an unmolded cheesecake. It could potentially
be poured onto a cooled cheesecake before removal from the springform
pan, however it would need to set pretty quickly so the springform pan
could be removed and used on the next batch. Due to the need for the
long cool down cycle of the cheesecake production will already be
somewhat slow, fortunately we will be doing this in 4" springform pans,
so that should reduce the required cool down time vs. the typical 9"
pans. We plan to try making some prototypes this Saturday BTW.

Thanks,

Pete C.
 
In article ,
"Pete C." wrote:


Pete, I haven't a clue. I'm very sorry. What kind of enrobing are you
doing? What if you just spread jam generously on top and started with
that? Jelly will only lead to misery, I fear: It should be stiff to
start with and if you were to melt it down and then pour it, you're left
with the problem of hot or warm jelly and then you're going to involve
chocolate on top of it. I don't see a happy ending there.

Sorry to be of no help for you. :-(

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
Melba's Jammin' wrote:

Are you familiar with the jelly filled chocolates as in the typical
sampler, valentine's heart boxes, etc? That is essentially what I'm
looking for.

As for the jelly, it could be poured into the springform pans on top of
the cooled cheesecake, as long as it will harden sufficiently when it
has cooled (15 min in fridge?) so that the springform pan can be removed
leaving the molded jelly layer on top of the cheesecake.

For the enrobing I'm expecting the refrigerated (or even frozen) jelly
topped cheesecake to be placed on a wire rack and have dark chocolate
poured over it to enrobe it, then the chocolate will harden after which
it will be decorated. If they can chocolate coat a Klondike ice cream
bar, I expect I should be able to coat a jelly topped cheesecake.

The end result should be a chocolate shell with a cherry jelly layer
over a creamy cheesecake layer for something reminiscent of a chocolate
covered cherry. The level and smooth top surface will allow for
decoration, and these are actually heart shaped 4" springform pans.
 
In article ,
Brooklyn1 wrote:


I have a recipe for something akin to Applets and Cotlets. I can't see
the Turkish Delight stuff on top of Pete's cheesecake. :-( The
consistency is all wrong.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
In article ,
"Pete C." wrote:



Allrighty, then. I'm thinking jelly may mean two different things to
us, Pete. Let me have a looksee in my files. Okay, not much there but
a quick search for "pectin candy" turned up this from
http://cookeatshare.com/recipes/strawberry-lemon-p-te-de-fruit-502718
There are pictures on the site.
Strawberry Lemon Pate de Fruit
Basic recipe from Chocolates and Confections, Peter Greweling
Flavor combo by The Spiced Life

1 lb of lemon juice and strawberry puree--see directions for how to
measure
zest of 1 large lemon
24 oz (3 cups) granulated sugar
6 oz (2 3-oz envelopes) liquid fruit pectin (Sure Jell or Certo brand in
the USA).
juice of half a lemon (if experimenting with other fruit purees, be sure
to use 1 tablesp0on minimum with any fruit puree as the acid is
necessary)
additional sugar for coating

Spray a 9X9 baking pan with oil and then line it with plastic wrap.
Lightly oil it again. Bunch the plastic at the tops of the pan so that
the plastic wrap will not stretch and rip from the weight of the jellies
(wish I had taken a picture of this--sorry!). Smooth the bottom so that
there are as few air pockets as possible. Set aside.

Set up a food processor or blender and place it on a scale. Grate the
zest of one lemon into it. Squeeze the juice of 1 1/2 large and juicy
lemons into it (use more lemons if your lemons are dry or small--this is
basically to taste, i.e., how much lemon do you want in your
strawberry?). Then add strawberries to reach one pound (16 oz); I
recommend using frozen if you are off season. Puree until smooth.

Open the pectin packets and place them next to the stove (I use a deep
but narrow bowl to prevent them from spilling).

Combine the puree and 3 cups of sugar in a 4 qt heavy saucepan
(Greweling says you can use 2 qt but mine boiled over). Attach a
thermometer and stir over medium high heat. Keep stirring until the
fruit sugar mix reaches 238 F. Be sure to stir constantly to prevent the
fruit from scorching on the bottom of the pan; it is best to use a
silicone spatula to continually scrape at the bottom of the pan.

When the puree reaches 238 F, add the pectin and return to a boil, still
stirring. Stir at a boil for 1 minute.

After the minute is up, turn off the heat and add the juice from the
remaining half lemon (at least 1 tablespoon). Pour and scrape the puree
into the prepared pan. Sprinkle a thin layer of sugar onto the jelly
while it is still hot. Set aside to cool completely.

When the jelly is cool, invert it onto a wooden cutting board and then
remove the plastic wrap. Use an oiled chef's knife to slice the jelly
into squares (or whatever shape you want) and then roll the individual
pieces in more sugar. Store in a sealed container.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On 1/27/2011 6:44 PM, Pete C. wrote:


I've never done what you're trying to do, but if you freeze it with the
jam spread on, then add the chocolate when the whole thing is frozen, it
might work. I've frosted many many layer cakes in a frozen state and
they come out beautifully.
 
Melba's Jammin' wrote:

Yea, what I need is something that when set is relatively soft, but not
really flowable. Something that when chilled will hold up to the brief
heat from the chocolate enrobing. I think basically a bit thicker than
typical jam/jelly. Can I use a standard jam/jelly recipe and increase
the pectin to get that thicker consistency? Not having made much in the
way of jam or jelly, I'm just not real familiar with working with
pectin.
 
"Janet" wrote:
-snip-


I just started praying for a crop of cherries big enough that I can
get 2 lbs before the squirrels. . . That looks like my kind of
recipe. I might buy some just to play with the recipe-- but fresh
from the back yard would suit me better.

Thanks-
Jim
 
On Thu, 27 Jan 2011 20:02:45 -0600, "Pete C."
wrote:


Try the Turkish delight, it can be made any flavor, any color, and it
can be made firmer or softer. Don't pay any attention to Barb'
negativeity, she has obviously never worked with Turkish delight.
 
Janet wrote:

Who said anything about cold jelly? The product will likely be chilled
for enrobing, but will be served at room temperature. Jam and jelly are
kind of the same thing like OJ with and without pulp.


I don't think I'd leave then whole certainly, a cherry pure perhaps.


Cherry is kind of required to make the "chocolate covered cherry"
likeness, and also more appropriate for a VD item. These are heart
shaped BTW.
 
Pete C. wrote:


Not to me, and I've made plenty of both. Jelly is firm and gelid, even at
room temperature. Jam is not. I guess I assumed that because it was
cheesecake it would be served at least somewhat chilled. But whether
chilled or room temp, I would still prefer a jam texture in this instance!
But hey, it's your dish.


That would be good. You could probably use the recipe I gave you and do a
little pureeing in the pot with a stick blender after the phase where the
cherries are cooked to soften. The recipe says that the pits add to the
cherry flavor, BTW, which I think would help you.


Got that. Anyway, hope the recipe helps.
 
Brooklyn1 wrote:

Netting works for birds, for squerrils you'd need wire mesh, and a lot
of it for 100% coverage. That or a good pellet gun and a lot of free
time.
 
Brooklyn1 wrote:

Yes, that is common, however it is not the best. Ideal serving
temperature is just a bit below room temperature. Like most foods,
flavor is greatly enhanced when the item is not cold.
 
"Pete C." wrote:
-snip-

Between the pellet gun and self-re-loading squirrel trap, I think I've
got them under control for the time being--

I'm also talking nice to the local fox, coyote & Lynx population.

Jim
 
In article ,
"Pete C." wrote:


And while I have lots of experience, I'm not a food scientist.
The set for a preserve is, basically, determined by "a friendly
handshake" between acid, pectin, and sugar. There are lots of folks who
will not add commercial pectin to their jampot, but will simply cook
fruit and sugar until it is thick. Thick is not the same as jelled.

What, exactly, are you planning to use for your cherries? Frozen?
Frozen pitted? Sweet? Frozen, pitted, sour are available but only from
an orchard, AFAIK. (All that really means is that I have never seen
them around here. I get mine from Seaquist Orchards in Door County,
Wisconsin).

Pete, are you in the US? If so, contact me by email and I'll send you a
jar of the cherry jam that the Gedney folks here make from my recipe.
You can putz with that. You won't get it by this weekend, though.

If you want to do that, put a dot between my first and last name in the
email address that's with this post. Or contact me via the 'email me'
on my website, link in sig line; the link is at the bottom of the home
page.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
http://web.me.com/barbschaller
 
Melba's Jammin' wrote:

I'm not sure yet, that will be determined by what is available at the
Tom Thumb grocery store in the same plaza as the bakery.


I'm in Texas, and this project is for a commercial product - Custom
decorated Valentine's Day 4" heart shaped "chocolate covered cherry"
cheesecakes - so if it works out we'll need quite a bit of topping. That
is also why setting time and the baking cooldown time is an issue. We've
got one of those killer German ovens I noted in the ideal kitchen
thread, but that still limits us to 8 full sheet pans worth of
cheesecake at a time, and the oven is also needed for the other
products. If the Gedney jam is commercially produced, is it distributed
in Texas?
 
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