Black Cherry, Sage and Cabernet Sauvignon Jam

Learn how to cook this Black Cherry, Sage and Cabernet Sauvignon Jam recipe with the voice-activated cookbook iPhone app, Myka.

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Cook In:

90 mins

Prep In:

20 mins


Stove Top


Black Cherry, Sage and Cabernet Sauvignon Jam

By: Sous Chef Myka

Sweet, soft, and fresh, this black cherry jam takes things up a notch. With hints of fragrant sage and the depth of cabernet sauvignon, this Black Cherry, Sage and Cabernet Sauvignon Jam is about to be a highlight on every table spread.

Autumn Veggie Mac & Cheese
  • 2 pounds Black Cherries

  • 2 ¼ cups sugar

  • 8 Fresh Sage Leaves

  • 1 Lemon

  • ⅔ cup Cabernet Sauvignon

How to make Black Cherry, Sage and Cabernet Sauvignon Jam

Hi Chefs, Myka here 👋  What’s sweet, tasty and perfectly spreadable? This Black Cherry, Sage and Cabernet Sauvignon Jam, of course. While Black Cherry Jam alone is a favorite, this dish uses two game-changing flavors: fresh sage leaves and Cabernet Sauvignon. After prepping the cherries, you’ll add them to a pot, and mash them with sugar. After adding a touch of sage, lemon, and Cabernet Sauvignon, you’ll let the mixture simmer.

And just like that, your Black Cherry, Sage and Cabernet Sauvignon Jam is ready to go.

Happy cooking! 


Step by Step Instructions

Step 1

Remove and discard the pits from 2 pounds of black cherries and place into a large pot.

Step 2

Add 2 ¼ cups of sugar to the pot and mash the cherries and sugar together with a wooden spatula until no dry sugar remains.

Step 3

Finely chop 8 fresh sage leaves and add to the pot.

Step 4

Squeeze the juice of 1 lemon into the pot.

Step 5

Add ⅔ cup of cabernet sauvignon to the pot and mix well.  Turn the heat to high and bring the mixture to a boil.


Step 6

Once boiling, lower the heat and let it simmer for about 1 ½ hours.  Stirring occasionally to prevent the fruit from sticking to the bottom of the pot.

Note: If you have a candy thermometer or instant read thermometer, you will want to bring the jam to approximately 219-220°F.  If you do not have a thermometer, you can perform the wrinkle test by placing a small plate or saucer into the freezer for about 30 minutes.  Spoon a little jam onto the saucer and leave for 30 seconds, then push with your finger.  If the jam wrinkles and does not flood to fill the gap, your jam is ready.  If not, turn the heat back on and simmer for a while longer and repeat the test.


Step 7

When the jam is ready, turn off the heat and ladle into sterilized jars, filling to just below the rim.

Note: Jam can be stored in the refrigerator or you can continue canning the jam in boiling water to make it shelf stable.


Black Cherry Sage and Cabernet Sauvignon Jam