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.
Fresh Cherry Pinot Grigio Jam slathered on challah.
Cherry Pinot Grigio Preserves Sunchowder’s Emporia
6 lbs fresh pitted cherries, sliced in half (6 lbs net after pitting)
2 lbs pure cane sugar
Juice of one fresh medium lemon
Zest of lemon
3/4 cup Pinot Grigio Wine
Separately at the end to “finish” the jam, 1/4 cup Pinot Grigio Wine
Place cherries, sugar, lemon, zest and wine in a plastic or ceramic container. Cover and let this mixture macerate overnight or at least 4 hours.
Prepare your water bath canner. Submerge nine 8 oz jars in your warm water while preparing the jam.
Pour the cherry mixture out into your preserving pan, if you don’t have a special pan, simply use the largest bottomed pot you have in your pantry. Using a hand mixer, slowly blend about half of the mixture, being sure to leave plenty of half pieces of cherries. Blending some of the cherries will help the jam come to the right consistency without the use of pectin. You will cook this down for approximately 35 minutes (depending again on the width of your pot), I only bring this jam up to 218 degrees if you feel more comfortable using a thermometer. This particular jam does not have to be brought up to the 221 gel point to attain a spreadable consistency. It should be nice and thick in your pot. Once this jam has thickened, add the additional 1/4 cup of Pinot Grigio and boil again for maybe 20 seconds to incorporate and give the jam a “winey” touch. This recipe will yield nine 8 oz jars of preserves. Your jars should be sterlized in boiling water for at least 12 minutes and then processed for 12 additional minutes after you add the jam and cap your jars. Take them out of the boiling water and leave undisturbed for several hours, then check the seals. If one doesn’t seal you can either reprocess or simply keep that one in the fridge.
Yield Nine 8 oz Jars
Recipe from: www.sunchowdersemporia.com
Breakfast on a Sunday morning, Challah with Cherry Pinot Grigio Jam.
June 27, 2010
What a fabulous summer bounty of cherries in the markets this year! I wanted to post my recipe for Cherry Pinot Grigio Jam. This recipe must be made in two stages, but it is oh so worth it! You must make Apple Jelly separately and this jelly can be used for many other recipes for fruit jams that need extra pectin to come together. Here is it for you, I have also posted this on food52.com and entered it into the weekly contest. I developed this recipe based on one by Christine Ferber, my idol.
Basic Granny Smith Apple Jelly Recipe
4 Pounds Granny Smith Apples (whole)
5 cups sugar
6 1/2 cups sugar
1 Juice of large Lemon
Method: Scrub the apples and cut the fruit into quarters leaving the skin intact. Place them into a large dutch oven and cover with the 6 1/2 cups of water. Bring this up to a slow boil and simmer on low for about 35 minutes (the apples should just be starting to fall apart). Get out a container and rest your chinois inside. Pour the apple mixture into the chiniois and use your wooden tool or the back of a spatula to press all the juice out of the mixture. You will then take this juice and strain it again. I use a smaller strainer and I take a wet piece of cheesecloth and pour the mixture through again–this ensures that the jelly will be clear. Now take 4 1/2 cups of this mixture and place it it your preserving pan–add the sugar and lemon. Bring this mixture up to a boil and continue to hold thre until your thermometer reaches 221. You can skim the mixture as you go. Once you reach 221, shut the fire and let it rest for 5 minutes. Go back now, turn the fire back up to reach 221 degrees. In my experience, this little rest ensures a good gel. Pour this mixture into 8 oz sterlized jars, seal and process in a water bath canner for 10 minutes. You should have six jars and you will be using one for the Cherry Pinot Grigio Recipe!
Cherry Pinot Grigio Jam
3 pounds Cherries, pitted and split in half
2 1/2 pounds sugar
1 lemon, both juice and zest
3/4 cups Pinot Grigio
Method: Place the 3 pounds of cherries into a non-reactive container, add sugar and lemon and cover and let this macerate overnight. The next day, pour out this mixture into your preserving pan and add 1/2 cup of the Pinot Grigio (you will use the last 1/4 cup at the end). Bring this mixture up to 219, stir all along the way to avoid sticking and burning. Once the mixture has reached 219, add the 8 oz jar of granny smith apple jelly to the pan. Stir and bring this mixture up to 221. Once the mixture is holding at 221/222, add the balance of the 1/4 cup of Pinot Grigio, this will naturally cut the foam and give the jam a fresh “winey” taste. Shut the fire, skim the balance of the foam off the top. Pour this into your sterlized jars and process in a hot water bath canner for 11 minutes. This jam is fabulous as a dessert topping, scone topping or bunged into a quick bread mix. You can also use it to top cheeses, as a glaze for pork–so many uses!