cherry cravings.

i am part way through the most glorious jar of provisions cherry and vanilla jam at the moment.

this post is me saving this cherry and vanilla jam recipe i just found for december / january
and the days when i have an endless supply of perfect cherries.


Cherry-vanilla jam


1 kg cherries, pitted
125 gm raspberries (about 1 punnet)
1 lemon, finely grated rind and juice only
660 gm (3 cups) white sugar (see note)
2 vanilla beans, split and seeds scraped
30 ml brandy or kirsch (optional)


1 Preheat oven to 120C. Coarsely chop half the cherries, then place all cherries in a large saucepan, add raspberries, lemon rind and juice and stir occasionally over medium-high heat until tender and juicy (15-20 minutes). Measure cherry mixture into a clean pan, then weigh out sugar. You’ll need three parts sugar to four parts fruit.

2 Meanwhile, preheat oven to 180C. Spread sugar in an even layer on an oven tray and warm in oven for 10 minutes (see masterclass). Place several saucers in freezer in preparation for testing jam’s setting point.

3 Add warmed sugar, vanilla beans and seeds to cherry mixture, then stir until sugar dissolves. Cook over medium-high heat, stirring occasionally at first, then more frequently as mixture thickens, until bubbles subside and mixture begins to coat spatula in a thin layer (12-15 minutes). Remove from heat and test setting point by spooning a little jam onto a cold saucer (see masterclass), placing it in a freezer for 1-2 minutes, then removing it and gently pushing the edge of the jam with your fingertip. If it wrinkles, the jam is cooked. If not, return jam to heat and cook for another few minutes, remove from heat and test again. Add brandy or kirsch, if desired, stir to combine, ladle into sterilised jars, seal jars and stand until cooled. Cherry-vanilla jam will keep refrigerated for 3-4 weeks after opening.

Note The ratio of sugar to fruit mixture is 3 parts sugar to 4 parts fruit. The volume of fruit mixture will vary from batch to batch; adjust the amount of sugar accordingly

Italian Cherry Cake looks amazing also.
250 gm (1 1/3 cups) semolina
200 gm polenta
½ tsp baking powder
6 eggs
330 gm (1½ cups) caster sugar
1 tsp finely grated lemon rind
1 tsp vanilla extract
400 ml olive oil
125 ml (½ cup) Vin Santo (see note)

Candied cherries
250 gm caster sugar
1 tbsp liquid glucose
300 gm cherries, stems attached

Mascarpone frosting
60 gm pure icing sugar, sifted
600 gm mascarpone cheese
1 tsp finely grated lemon rind
80 ml (1/3 cup) Vin Santo (see note)


1 Preheat oven to 150C. Combine semolina, polenta, baking powder and a pinch of salt in a bowl, stir to combine and set aside.

2 Using an electric mixer, beat eggs, sugar, lemon rind and vanilla extract for 5 minutes or until thick and pale. With motor running, gradually add semolina mixture in a slow, steady stream until incorporated. With mixer on high speed, add olive oil and Vin Santo in a steady stream and beat well until incorporated. Pour mixture into a greased and baking paper-lined 27cm-diameter cake pan and bake in centre of oven for 1½ hours or until a skewer inserted withdraws clean. Cool in pan on a wire rack to room temperature, then carefully invert onto a serving plate and set aside.

3 Meanwhile, for candied cherries, combine sugar, glucose and ¼ cup water in a heavy-based saucepan, bring to the boil over medium heat, stirring occasionally to dissolve sugar, then brush down sides of pan using a clean, wet pastry brush. Cook for 8-10 minutes or until light caramel, then dip base of pan in cold water to stop caramel cooking. Working quickly, with one cherry at a time, dip cherry into caramel, coating completely, place onto a baking paper-lined tray and repeat with remaining cherries and caramel. (If caramel becomes too thick, gently reheat, stirring continuously, over low heat until caramel melts.) Set cherries aside.

4 For mascarpone frosting, beat all ingredients using an electric mixer for 10 seconds or until firm peaks form. Using a spatula, spread frosting evenly over cake. Scatter candied cherries over and serve.

Note: Vin Santo is a traditional Tuscan dessert wine made from trebbiano and/or malvasia grapes. If unavailable, substitute with Sauternes, Samos or another sweet white dessert wine.