Recipe for Cherry Pinot Grigio Jam

July 17, 2012

Cherries always means summer, don’t they?   I think of American Flag cakes and trifles and Cherry Clafoutis all rolled into one.  Just this one time a year I make my Cherry Pinot Grigio Jam, and I have modifed the recipe for you here to make it a bit easier from the original I posted last year.  When the cherries are left in half-pieces, you need to add pectin to get this jam to gel–but the benefit is that you really “preserve” the cherries in large, yummy pieces.  I realize that making the pectin from Granny Smith apples is an extra step (extra work), and I set out to create one that will work without the added apple pectin.

I would love to know if you decide to make this!  Please leave a comment and let me know how it turns out for you.


Cherry Pinot Grigio Jam

Fresh Cherry Pinot Grigio Jam slathered on challah.


Cherry Pinot Grigio Jam

Breakfast on a Sunday morning, Challah with Cherry Pinot Grigio Jam.