The pureed jams are silky smooth and have an even consistency, which makes them perfect for cakes, yogurt, smoothies and as a topping on ice cream and creams. Also suitable for breakfast porridge or pancakes if you prefer a more even texture and milder taste.
Some of these jams are thickened with starch, so that they can be used for baking. Such jams are well suited for pastry chefs and bakers, as they maintain their consistency and do not spread unevenly in pastries. For example, the temperamental sea buckthorn – some love it, some not. But what a colour and taste! A real hit for cake makers.
Jams thickened with pectin: apple jam with cinnamon (pureed), peach jam (pureed)
Jams thickened with starch: sea buckthorn jam, lingonberry-cranberry jam (available in the winter season), apple-cinnamon filling. The apple-cinnamon filling contains small pieces of apple, and its cinnamon flavour and peculiar texture make it a great kringle or strudel filling.