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.).
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.
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.
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….