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Sachertorte: A rich chocolate cake layered with apricot jam and covered in dark chocolate glaze.

What is Sachertorte?

Sachertorte is a famous Viennese dessert that is renowned all over the world for its rich and indulgent taste. It is a chocolate cake that is layered with apricot jam and then covered in a dark chocolate glaze. The dessert has a distinct taste and texture that makes it one of the most beloved chocolate cakes in the world. Sachertorte was first created in 1832 by Franz Sacher, a 16-year-old apprentice chef, who made it for a high-ranking diplomat. Since then, the dessert has become a symbol of Viennese culture and cuisine.

How is Sachertorte made?

The making of Sachertorte is a delicate and precise process that requires a lot of care and attention to detail. The cake is made from a combination of high-quality dark chocolate, eggs, sugar, flour, and butter. The cake batter is then baked in a round tin until it is perfectly cooked. Once the cake has cooled, it is then sliced in half, and a layer of apricot jam is spread over the bottom half. The top half of the cake is then placed back on top, and the entire cake is covered in a rich and decadent dark chocolate glaze. The glaze is made from a mixture of melted dark chocolate and butter, which is then poured over the cake, giving it a smooth and glossy finish.

Where can you find Sachertorte?

Sachertorte is a popular dessert that is available in many cafes and pastry shops around the world. However, the best place to try Sachertorte is in Vienna, Austria, where it originated. The original Sachertorte recipe is still used by the Hotel Sacher in Vienna, which was founded by Franz Sacher’s son in 1876. The hotel’s restaurant serves Sachertorte to this day, and it is considered to be one of the best places to try this iconic dessert. Additionally, many other pastry shops in Vienna also serve Sachertorte, and it is a must-try dessert for anyone visiting the city.

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Food

Make Your Own Fall Jam

Autumn is here and brings the leaves on the trees to shine in the brightest colors. Many autumn fruits and vegetables are also ready for harvest and appear colorful on trees, bushes, and in the fields. In order to be able to enjoy the delicious yield for a long time, canning is particularly suitable. That’s why here’s the latest do-it-yourself: make your own autumn jam!

Canning fruits and vegetables are super complicated and take forever? No way: Exactly the opposite is the case! Making fall jam yourself doesn’t take much longer than an hour and the effort is richly rewarded. The aromatic and colorful contents of the preserving jars drive away from the winter blues and sweeten the day. And best of all: Everyone can cook and enjoy their very own favorite autumn jam!

Sea Buckthorn Jam

The ingredients

For eight glasses of 250 ml each

  • 1 kg sea buckthorn berries
  • 100 ml orange juice
  • 500 g preserving sugar 2:1

The preparation

  1. Wash the sea buckthorn berries and cover with a little water in a pot and bring to a boil until the berries burst.
  2. Now pass through a sieve and weigh out the fruit pulp. Bring the preserving sugar and the orange juice to a boil in a saucepan and simmer for about four minutes.
  3. Now carry out the gelling test and fill it into the jam jars. Seal airtight and turn the lid upside down and leave to cool.

Pumpkin Lemon Jam

The ingredients

For eight glasses of 250 ml each

  • 1.2 kg Hokkaido pumpkin pulp
  • 1 kg preserving sugar 2:1
  • 3 unwaxed lemons
  • 600 ml orange juice
  • ginger to taste
  • 2 tsp vanilla sugar

The preparation

  1. Cut the flesh into small cubes, mix with the preserving sugar in a large saucepan and leave to stand for about 1 hour.
  2. Meanwhile, grate the zest from two lemons and squeeze the juice. Cut the third lemon into thin slices.
  3. Rinse the jars with hot water and drain them on a tea towel.
  4. Bring the pumpkin cubes to a boil with the lemon zest, juice, slices, and orange juice. Cook the mixture until the squash is soft and has set.
  5. Fill the jam into the screw-top jars, seal immediately and place on top of the cap. Do this until all the jam is filled. After about 5 minutes, the glasses can be turned upside down again.

Pear and ginger jam with cinnamon

The ingredients

For eight glasses of 250 ml each

  • 1.2 kg of pears
  • 4 tbsp lemon juice
  • 40 g ginger root
  • 1 kg preserving sugar 2:1
  • 2 sticks of cinnamon

The preparation

  1. Peel the pears, quarter, core, cut into small pieces and mix with the lemon juice. Then coarsely puree everything with a hand blender. Peel the ginger, cut it into small cubes and add it to the pear sauce.
  2. Weigh the pear puree and add the appropriate amount of preserving sugar and cinnamon sticks. Bring everything to a boil while stirring and let it simmer for about four minutes. Fish out the cinnamon sticks and fill the hot jam into the glasses.
  3. Immediately close the jars carefully, place them on the lids and leave to cool for about 15 minutes, then turn upside down and leave to cool.
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Cooking Tips

Cook Plum Jam and Make Plum Jam Yourself

Instructions for cooking plum jam with lots of useful tips and delicious recipes for making plum jam yourself. Now make grandma’s plum jam yourself quickly and easily.

Almost nothing looks as good on bread, on pancakes, or in baked goods as tasty plum jam. When is it “pure”, when “normal” and what is the best way to prepare it? Plum jam is a small delicacy that stands out from conventional types of jam in its very own way.

The sticky-sweet plum puree is prepared differently, is much thicker than other “jams” and makes it not only wonderful on breakfast sandwiches, but also in baked goods, on pancakes, or on American-style pancakes.

Simply make plum jam yourself

But how exactly do you make a delicious porridge out of a few ordinary plums? The first trick is that the cooking time can be up to an hour at best. Of course, the plums melt much faster at the highest temperatures – but the aroma is lost in the process. Cooking it down quickly is not recommended for really good mush. So give yourself and your project time.

The basic recipe for the plum jam preparation

There are differences when making plum jam yourself. There is a “normal” and a “pure” plum jam and many more variations. However, since these usually only differ in different ingredients that are added or not, we leave them out.

The most well-known way of preparing plum jam is the “normal” way. With this, the fruits are first cored, extensively chopped up, and mixed well with sugar. The amount of sugar required is at least a quarter of the weight of the fruit used. In other words: If 500 grams of plums are to be boiled down, you should add at least 125 grams of sugar.

Even before the stove is turned on, the typical standard spices should be added: cinnamon and cloves. As an example calculation, with our already mentioned 500 grams of plums, it would be half a teaspoon each of cinnamon and cloves.

Interesting plum jam recipes

  • 478 recipes at chefkoch.de
  • Making plum jam in the oven
  • Prepare plum jam without sugar

Useful tips for cooking delicious plum jam

Incidentally, the puree will be more aromatic if you use more ripe or even overripe plums. However, the amount of sugar required is reduced here, since ripe plums have a much higher fructose content than normal ones. In order to avoid bitter mush, however, you should not completely avoid sugar. In any case, it should be one-fifth – based on the amount of fruit.

If you would like to try small, technical spice modifications, you can add a little vanilla. However, this taste is very peculiar and therefore really only recommended for fans of the silky sweet pod.

The so-called “pure” plum jam is a matter of taste. It is mainly known in Mecklenburg-Western Pomerania, but also has many friends in the rest of Germany. No spices are used in this one. Only the usual amount of sugar, already mentioned, is added.

Proper storage of plum jam

Storing plum jam is really easy. Once boiled, the delicious porridge is extremely stable and often keeps for several years without refrigeration. Slightly cooler storage, for example in the cellar, is definitely recommended. This benefits the aroma.

Of course, the preserving jars should be closed well and airtight. When stone pots are open, the surface should be covered with a cellophane cloth. To be on the safe side, this can be soaked in rum. Opened jars are best stored in the fridge and consumed quickly.

The special thing about plum jam is that it becomes even more aromatic and special in taste the longer it is stored. It is therefore advisable to store freshly canned mush for a few weeks. Of course, the plum jam can also be eaten directly.

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Cooking Tips

3 Healthy Jam Recipes to Cook Yourself

In this post, you will find three recipes for healthy jam. They are simple and proven housewife recipes. You can cook your own healthy jam from fresh berries and fresh fruit. You will find a jam recipe for summer, one for fall, and one for winter.

First, you only need two to five fresh ingredients. Secondly, you can cook your own jam creations yourself. And third, your health will benefit. Instead of buying jam, you can make your own jam. If you want to make jam yourself, you need fresh fruit or berries and preserving sugar.

1) berry jam in the fall

Preserving summer’s harvest in jam jars is tempting. Fresh blackberries can be picked well into October. You can easily make this grandmother-style jam with fresh berries yourself. If you want to make jam without sugar, there are alternative sweeteners like dates or honey. The recipe for blackberry jam makes four to five jars of jam.

Ingredients for the berry jam

  • 1 kg of blackberries
  • 500 g preserving sugar (2:1)
  • 4-5 jam jars

Step-by-step instructions for making berry jam

The preparation of the berry jam is very easy. The delicious jam is on the table in three steps.

  • Boil the sugar with 40 ml water to a clear, thick syrup.
  • Add the berries and cook for 30 minutes while stirring.
  • Then pour into jars that have been rinsed with hot water and close them immediately.

2) Summer strawberry rhubarb jam

When the strawberries are ripe in the fields, this summer jam is quickly conjured up on the table. You can pick the ingredients for this delicious jam fresh from the field or buy them at the weekly market. Make sure that you get ripe, sweet strawberries, because then the fruits will develop their full aroma. And this is how you succeed in cooking the healthy strawberry and rhubarb jam yourself step by step.

Ingredients for the strawberry rhubarb jam

  • 750 grams of strawberries
  • 500 g preserving sugar (2:1)
  • 250g rhubarb
  • Juice half a lemon
  • 4-5 jam jars

Preparation instructions for the summer jam

Summer is the peak season for fresh fruit and berries. The strawberries grow so numerous that they can be made into jam for the time after the strawberry season.

  • First, clean the strawberries, wash them, and cut them in half.
  • Mix the berries with the jam sugar.
  • Then puree the mixture with the hand mixer.
  • Wash the rhubarb and cut off both the leaves and the stalks.
  • Peel the rhubarb and cut it into small pieces.
  • Mix the rhubarb pieces with the lemon juice into the strawberry puree.
  • Then bring it all to a boil in a saucepan.
  • Let the jam cook for about 3 minutes while stirring.
  • Fill the jam quickly into jars that have been rinsed with hot water and seal them.

3) Winter jam from apples and raisins

In this jam recipe with apples, you can also try other spices such as vanilla, cloves, or ginger, depending on your taste. This delicious jam also tastes great in winter with Christmas spices such as cinnamon. When the days get colder, the wintry jam also tastes good warm on waffles or pancakes. An alternative for apple lovers is home-cooked applesauce.

Ingredients for the winter jam

  • 900 g peeled apples
  • juice of a lemon
  • 500 g preserving sugar (2:1)
  • 100 grams of raisins
  • 1 pinch cinnamon

Step-by-step instructions for apple jam

You can get the preserving sugar for making jam in any well-stocked supermarket. Especially in autumn and winter, you can buy it in stock if you like to make jam.

  • First wash the apples, peel and core them, and cut them into small pieces.
  • Then bring the apple pieces with lemon juice and preserving sugar to a boil in a saucepan.
  • Then add the raisins.
  • Then cook the mixture for 4 minutes while stirring.
  • Remove the saucepan from the heat and stir in the cinnamon.
  • Fill the jam quickly into jars that have been rinsed with hot water and seal them.
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Cooking Tips

Make and Cook Jam Yourself

In this article, you will find the instructions for making and preserving jams yourself. You will find a basic recipe for a simple jam recipe from grandma’s time. We’ll also tell you what you need to pay particular attention to when making jam so that everything works out. Have fun making the jam.

It exerts a great attraction on many people to make their own jam. You can’t usually save money – unless you use the fruit you have picked yourself from your own garden as a starting point – but preparing the popular spread yourself is definitely fun.

5 good reasons to cook for yourself

Making and preserving jam yourself is fun. In addition, homemade jam is healthy because the ingredients are known and freshly processed. It also allows you to create new flavors that may not be commercially available. In terms of taste, the homemade jam often offers a pleasant change from the dozens of products from the supermarket. And last but not least: a jar of homemade jam is a nice gift for family and friends.

Must-haves for making jam

Ordinary kitchen utensils found in any good kitchen are enough to make simple jams. A stove, a kitchen scale, a measuring cup, and a whisk, and you are well equipped for jam making. You will also need jars to fill the jam into. This is the list of essentials. You need:

  • A large saucepan and a wooden spoon
  • A clean jam jar
  • 125 g preserving sugar (2:1)
  • 250 g fruit and/or berries
  • label sticker

With regard to the ingredients, the gelling sugar is important in addition to the fruit. Although you can also make jam with normal sugar, this requires a little experience and is not promising with all types of fruit. In the worst case, the jam then remains liquid or becomes rock hard when it cools down. The beginner should therefore resort to gelling sugar. In addition to the sugar, this also contains pectin as a gelling agent. With it, you can usually get useful results right away. Preserving sugar is available in most supermarkets. It is important to pay attention to concentration. However, with a little experience, it is also possible to cook jam without sugar.

The basic recipe for making jam

Classic jam sugar is mixed 1 to 1 with fruit. That means 100g of fruit and 100g of preserving sugar make a jar of jam. This variant naturally leads to very sweet jams, especially if the fruit itself already contains a lot of fructose. For those who prefer less sugar, there are also jam sugars for mixing ratios of 1:2 or 1:3 in well-stocked shops. With the latter, however, it may be that the jam only sets poorly. Beginners should therefore use the 1:1 or 1:2 variants, depending on their taste.

Finally, you need fruit. Frozen or fresh strawberries are recommended for beginners. They are readily available and easy to work with. In addition, this jam gels excellently, you can hardly go wrong. But also blackberries, gooseberries, apples, apricots, rhubarb, and many other fruits and berries are suitable for making jam, marmalade, and jelly.

Book tip for jam fans

This strawberry jam is delicious. If you would also like to try three healthy jam recipes to cook yourself, you will find what you are looking for with us. and for jam fans, there are jam recipes from grandma’s time as a recipe booklet. Well then, have fun with your own jam creation!

This is how to jam production succeeds

In the beginning, you should clean the jam jar with washing-up liquid, rinse it, and finally fill it with boiling water to disinfect it. This is very important for the later shelf life of the jam. The lid should also be cleaned with hot water or, even better, boiled. Then drain everything into the sink.

First, you should remove the greens from the strawberries and wash them. Then cut in half. Then they are weighed. For our example, we choose 250 g of strawberries. This is enough for a small jar of jam.

The strawberries are then placed in a saucepan and slowly heated. They are lightly crushed with a wooden spoon or whisk. Now the jam sugar can be added. 250 g for the 1:1 variant or 125 g for the 1:2 variant. The sugar must now be mixed well. Once it has dissolved, the temperature can be increased and the mass brought to a boil. Stir occasionally during cooking.

Instructions for making a gel test

After the jam has boiled for three to five minutes and is slowly thickening, you should do a gelling test. To do this, put a teaspoon of the boiling jam on a plate and leave it to cool. If the consistency is jelly-like, the jam is ready and can be filled. Close the jars tightly and turn them upside down. It will take a while for the jam to cool down and set completely. Then you can attach beautiful label stickers and write on the glasses. It’s that easy to make and preserve your own jam.

Useful for making jams yourself

With beautiful jars, making jam is twice as much fun! And pretty labels also look great. These things are especially useful if the finished jam is to become a gift. A jam funnel is ideal for filling the jam into the jars. Thus, the jam is filled much better in the jars. There are beautiful stainless steel funnels that are rustproof and dishwasher safe.

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Food

Marmalade, Jam, Jelly: These are the Differences

Do we eat jam, marmalade or jelly for breakfast? We explain the subtle differences and solve the mystery of why there is hardly any jam left to buy. But all the more jam…

When we talk about spreading jam on our bread, we mostly use the word “jam” as a collective term for any fruity spread. But in the German-speaking area, the consistency of the processed fruit makes the small difference. Then it can also be called jam or jelly.

The jam is cooked from citrus fruits with sugar. The name probably comes from the Portuguese word “marmelo” for quince. In recipes that have been handed down, the quinces are boiled down to a mush and thus preserved as a supply. For example, if you cook raspberries with preserving sugar, you get raspberry jam, not jam.

Many jams are actually preserves

What we often refer to as jam in everyday language is usually actually jam. While in the past spreads with pieces of fruit were jams and spreads were jams, the latter is now only reserved for citrus fruit spreads.

The term jam comes from the French confiture. It derives from the Latin word “conficerem” or confectionery. Because even in ancient Rome, fruits were preserved with sugar. Even today we still often find this method to preserve fruit. In the Mediterranean area, whole figs are cooked in sugar syrup and eaten as a dessert.

Jelly is made from fruit juice

A fruit jelly is only made from fruit juice without solid fruit components. The name jelly refers to the gelling of the fruit juice with sugar by boiling it down. Currant juice, for example, is good for fruit jellies because it sifts out the small seeds.

By the way: You can still call your homemade jam that, regardless of how it is prepared. Because there are no naming regulations for your own production. The advantage of homemade jam: You can decide for yourself what kind of sugar goes in and use regional and seasonal berries and fruits.

German and English jam: EU wants to create clarity

The English terms “marmelade” and “jam” cause quite a bit of confusion. In English, “marmelade” is only made from citrus fruits, all other types of fruit are called “jam”. The problem: This English definition does not fit the classification according to the way the fruit is processed, as is the case in Germany, for example. Therefore, a separate EU jam regulation creates clarity with the terms in international trade.

The EU Jam Regulation is based on England and the term “jam” is reserved for products with citrus fruits:

Each kilo of jam must contain at least 200 grams of citrus fruits, peel, fruit pulp or fruit juice.
Jelly jam contains only citrus juice and no pulp.
Jam refers to all other types of fruit, regardless of how they are processed. The fruit content must be 350 grams of fruit pulp per kilo. There are exceptions for certain fruits, including black and red currants, blueberries, raspberries and blackberries. Here the proportion may also be less than 350 grams.
If it contains more fruit, it is called “extra jam”.
The EU regulation still stipulates that no extra jam may be made from melons, grapes, apples and pears.
There is no new definition for jellies. Jellies consist of 350 grams of fruit juice, if the proportion is higher, it is also called jelly extra. It remains to be seen whether Brexit will change anything in EU regulation.

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