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.

 

 

 

 

Peach Rhubarb Ginger Jam

May 18, 2012

My life is closely attuned to the seasons now that I am making my living preserving the harvest.   The first beautiful peaches of the season arrived at our kitchen two weeks ago.    Peach season always collides with rhubarb season, one of my other favorites.  I can remember my mother picking wild rhubarb in our old neighborhood in New Jersey.  She would walk up the side of our mountain donning her apron and pruners–I can see her just as if it was yesterday.   I didn’t usually go with her on her walks in the woods.   I was always amazed that she could identify a wild plant and bring it home to prepare a dessert for us, sometimes exposing herself to poison ivy along the way.  All it took was a simple brush by the dreaded, shiny, three-leaf plant and two days later her arms would be covered in oozy, itchy blisters.   I seemed to be immune thank God.   The wild rhubarb was never bright red, mostly green and incredibly tart.   She would fix us a strawberry rhubarb pie or cobbler or sometimes simply stew it with berries and serve with cream.

Peach Rhubarb Ginger Jam

It is best to prepare the ingredients for this jam the day before cooking.  Allowing this to macerate overnight allows the peaches and rhubarb to absorb the sugar.  This recipe should yield 8 eight oz jars.  If your peaches are really sweet, you can reduce the amount of sugar without hurting the texture of this jam.  This jam should keep its beautiful texture and color for up to 12 months in a sealed jar.