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.





  1. This looks fabulous and “do-able” even for a jam novice like me. Beautiful!

    Comment by LiztheChef — July 17, 2012

  2. That looks so delicious!

    Comment by Jenny — July 17, 2012

  3. Sounds wonderful! I love the tip about using the hand mixer to help get a set. I’ve tried making cherry jam and I’ve had unsuccessful setting, I’m trying this idea! Thanks!

    Comment by Jayne — July 18, 2012

  4. So happy to see your recipe for cherries jam. I have so many cherries and were looking for recipes. Thanks so much for sharing!

    Comment by foodwanderings — August 12, 2012

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