You're gonna want to write this down…

Cherry and Sage Noir Jam

Category: Recipe
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For the past 26 years, my cousin and I have been super-awesome-cousin-best-friends-4-eva (That’s the technical term, write it down.).

Us with our nana.



During summers, we’d have sleep-overs, play Super Nintendo all day, walk to the park barefoot (don’t tell our moms), and ride our bikes for hours. Oh, and FYI: our Barbie’s had major drama.


We know every single lyric to every Michael Jackson song, and when we were 16, we formed a band and wrote over 70 songs together. So I’m pretty sure, if anyone knows how to jam, it’s us.

Home for Christmas in 2009.



For this recipe, I followed the basic guidelines from David Lebovitz, and then I messed around with it. This cherry jam isn’t just cherry jam: it’s got pinot noir and sage in it.
I made a very small batch, but you can go ahead and make as much as you want.

Ingredients
  • 1 lb of cherries, pitted and roughly chopped
  • juice of 1 lemon
  • 1/2 cup Pinot Noir
  • 7-10 sage leaves (Fresh herbs only. I’m serious.)
  • white sugar (amount discussed below)
Instructions
  1. Put chopped cherries, sage leaves, lemon juice, and wine into a pot on medium/medium-low heat, and cook for about 10-15 minutes. You’re looking for the wine to reduce, and the cherries to become soft.
  2. Now, turn the heat off, and measure how much stuff you got there in your pot. I had 2 cups of “stuff.” Add 3/4 of that amount, in sugar. (So for 2 cups, it was 1.5 cups of sugar. MATH!)
  3. Return “stuff” and sugar to pot, and boil away for a good 20 minutes. Make sure you’re RIGHT there, stirring constantly! This stuff can burn and then it’ll taste like crap. So don’t let that happen.
  4. You’ll know it’s done when it’s thick, and coats the back of your spoon. You can do the “plate test” too. Put a plate in the fridge to get cold, and then drop some of your jam onto it. If it gels on the cold plate, you’re jam is done!
  5. Pour into container and store in fridge





You can put this jam over ice cream, or what about using it as a glaze for pork or chicken?



I was boring and just put it on some toast. But who said there was anything wrong with boring?



This will last in your fridge for a long time if kept covered. I’m gonna need more cherries….


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6 Notes

  1. Aimee says:

    Awww loving the new post!! :) I love how personal you make your entries, it’s so much better than just reading a recipe off someones blog and nothing else. LOVE the photography too :)

  2. Fahad Khan says:

    Thank you for the recipe,I love the way you write.:-) Unique,out-of-the-box,cool!
    Also,wanted to know when do we add sage?

    • admin says:

      Oops! I guess I forgot one of the most important parts. It’s added to the instructions now. I add the sage leaves at the very beginning, so it allows maximum sage flavor to soak into the cherries. Thanks for reading! :)

  3. AllieDale says:

    How much jam does this recipe make? I’m looking to make a few jam-jars for Xmas gifts and want to make sure I appropriately double or triple (?) this recipe if necessary. it looks beautiful!

    let me know :)

    • admin says:

      Uh oh, I don’t quite remember specifically how much jam this yielded. I’m almost positive it was about 16oz, or a little less. I suggest double and triple-ing away! :)

  4. Pingback: Blackberry Jam with Pinot Noir « Allison Eats