I work in a bakery that also sells jams, jellies and various confections. We produce about 70 varieties of jams and jellies about half of which are made from wild berries. Some of which include wild blueberries, strawberries, raspberries, cranberries, apples, and many other lesser known fruits like bilberries, pincherries, thimbleberries and many others.
As a candymaker with access to all of these different jams to use as flavorings in ganache, I thought people might have some ideas or suggestions for things I might try. Let me know what you think. Chances are if you can think of a fruit with the exception of tropical fruits we have it in some form of jam or jelly.
Here are some of the flavors I have thought about using: cranberry-ginger, wild blueberry, peach, golden raspberry, plum jelly, black cherry, and many others. I have also considered enrobing some of the fruits whole such as apricots and wild strawberries. Wild strawberries are usually no bigger than the tip of your finger so I thought those might be particularly interesting.
I am looking forward to any other thoughts you might have.
Thank You,
Ephrem
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