Black Pepper & Cabernet Cherry Jam

Black Pepper & Cabernet Cherry Jam- Putting Up with ErinBlack Pepper & Cabernet Cherry Jam- Putting Up with Erin

Cherries wild!! Do you remember the days of everything cherry? When every bra, tablecloth, bathing suit, and rockabilly chick was a canvas for the iconic image of a cherry? I actually never went through the phase, and I think I’m more than OK with it. I instead went through the “put a Roxy sticker on it” phase. Cool kid status, huh?

As part of what I am deeming “cherry’palooza” this is the second recipe in a cherry series of three that employees cherries that I received as part of the Washington State Fruit Commission and Sweet Preservation Can’bassador program. This black pepper and cabernet cherry jam was adapted from The Joy of Keeping a Root Cellar by Jennifer Megyesi as well as from Home & Farm Sense. A sweet and savory cherry jam recipe that pairs nicely with a mild cheese and cracker snack. To save your fingers, kitchen, and definitely a lot of time, I would highly recommend picking up a cherry stoner like the Westmark pictured below.

Black Pepper & Cabernet Cherry Jam- Putting Up with Erin

Reporting to you from foggy San Francisco, I have to say that every time I visit this city I question why I am living anywhere else. That being said, the beau and I agreed today that the city is a bit too cool and over the top… not to mention damn expensive ($24 for veggie curry?!). Then again, it’s not everywhere that you can find a Buddhist vegan restaurant on the water overlooking the SF marina. While I was home in San Luis Obispo last week I noticed a severe lack of pickled goods. I consulted a friend who tried to convince me that “pickles just aren’t that big of a deal here.” Not that big of a dill? Bullshiza! I guess I just assumed that because pickles are taking off like wild fire in the Northeast the same thing is happening everywhere. My hypothesis is that there just aren’t enough hipsters in SLO to support my hipster pickling/canning tendencies…

Black Pepper & Cabernet Cherry Jam- Putting Up with Erin

Black Pepper & Cabernet Cherry Jam

Yield: 6 half pints


  • 8 cups fresh cherries (pitted and diced)
  • 3 tsp ground black pepper
  • 1/2 cup lemon juice
  • 1 cup cabernet sauvignon
  • 2 cups raw cane sugar
  • 3 Tbsp powdered pectin (optional)


  1. In a large-size, non-ionized pot combine diced cherries and sugar. Cook over medium heat, crushing cherries to release juices for 5 minutes.
  2. Add in wine, lemon juice, and black pepper. Stirring constantly bring mixture to a boil for 10-15mins or until desired gel set consistency is reached. If set was not achieved, you can add 3 TBSP of powder pectin then return to a strong boil for ~2mins.
  3. Ladle jam into hot jars leaving approximately 1/4 inch headspace. Wipe rims, apply lids and rings (finger tight) and then process in a hot water bath for 15 minutes. Remove from heat and let jars sit in the canner for an additional 5mins.
  4. Remove jars from canner and let cool on a folded towel for 12-24hours.
  5. Shelf stable for up to 1 year.

3 responses to Black Pepper & Cabernet Cherry Jam

  1. Hi there Erin:
    Luv ur site. Made this jam tonight using cherries from my fruit/veggie co-op.
    This recipe intriqued me with the addition of red wine and black pepper. Am thinking will re-adjust the amount of pepper for my next batch as it was quite overwhelming…. and
    I ‘m a huge pepper lover. gonna get my husband/chef’s thoughts too. What were ur thoughts.

  2. okay Erin. so my husband chef Extroidonaire luvs the the jam. Likes the tart undertones of the cherries, rounded out with the Cabernet. Finally he says something with a little heat.
    what do I know…. im just the cooker. lol.

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