This one is different in that this is a preserve rather than a jam. We use the Black Pearl sweet cherry that comes from the fantastic Arceo Ranch, a family farm in the Sacramento Delta region. The Black Pearl cherry is a fairly recent arrival; developed in Canada in the early 2000's, it is a cross between the Van and the Stella cherry. Large, firm and round with a deep, dark red (almost black) skin, it has a high natural sugar content and a rich, complex flavor.
I say this is different because we chose to cook the cherries whole (without the pits, of course). So what you'll get are essentially whole cherries in a delicious shrub (syrup) that can be used in a variety of ways. It's a great way to fruit your own yogurt. It's also popular as a dessert topping (think cheesecake!) and we even have some dedicated bartenders using them for cocktails (Old Fashions). Elaine's favorite cocktail use: add one cherry in a champagne flute with 1 - 2 teaspoons of syrup and pour prosecco to fill. Non-alcoholic: add to soda water to taste, with a spritz of fresh lime, serve over ice with a sprig of fresh mint.
And nothing says dedication to craft like pitting 100 lbs of cherries by hand! Our apologies if one or two pits get by us...