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Sour Cherry Basil Jam

Paul Virant - Vie
Western Springs, IL

Chef demonstration

Chef Paul Virant made this during a chef demo on July 22nd, 2009 using Kinnikinnick farm arugula, hakuri turnips, easter egg radishes, Klug Farm apricots and sour cherries, Prairie Fruits Farm fresh chevre

  • 1lb sour cherries, pitted
  • 1cup sugar
  • ½ lemon, juice
  • ¼ oz powdered pectin + 1T sugar
  • 4oz basil, chopped
  • -bring cherries, 1c sugar and lemon to a boil
  1. boil fruit for 2 minutes
  2. add pectin/sugar mix, bring back to a boil
  3. boil one minute, add basil, reserve
To Finish

(serves four)

  • 4oz arugula
  • 1 cup salad turnips, thinly sliced
  • 1 cup radishes, thinly sliced
  • 1 cup apricot, slices
  • 1 sweet onion, thinly sliced
  • Extra virgin olive oil
  • ½ cup fresh chevre
  • Salt and pepper
  • Sour cherry jam
  1. combine arugula, turnips, radishes, apricots, onions in a mixing bowl
  2. drizzle olive oil (enough to coat the greens)
  3. season with salt and pepper
  4. divide on four plates
  5. garnish with chevre and sour cherry jam

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