Agour Basque Dark Cherry Jam (3.5 ounce)

It is sublime, but at 3.5 ounces, that covers about two pieces of toast and one PBJ sandwich.

We returned from Basque country two weeks ago, and we're obsessed with gateau Basque, the cake-pie hybrid made with almond flour, butter, and either cream or Basque cherry filling.There's a variety of dark/black cherry native to Basque, which only has a short growing season. This is the only authentic Basque-origin cherry preserve i could find online asks i was skeptical if it was "regular" dark cherries that even restaurants use in Basque country, or the local variety.This is amazing - it is sweet-tart, and has a little dark, funky note to it almost like maybe rum, that i can see working perfectly with the smoked sheep cheese. In our case, two jars was just enough to make a thin layer of filling in our first gateau Basque.The ingredients are cherries and sugar, but it tastes so much more flavorful than any commercial cherry jam, our even the farmstead one we bought in Basque, i wouldn't hesitate to order it again, even if it's $20 for 7 oz. (two jars).Now i understand why there are no recipes for the cake with the cherries - because this would be unremarkable if you used a conventional jam.Now: if you can read Spanish, there are recipes for the cherry version I've found, but the easiest one in English is a French chef living in San Diego named Bruno. He's a bit of a goofball in his you tube videos, but his recipes are authentic and delicious! Enjoy!

When you notice your finger digging into an empty jar circling for every last bit, you know you have some good jam here. Black cherry is a subtle flavor but this delivers on the promise of something dark and mysterious, an a elusive twang as opposed to the zing of sour cherries. A double bass, if you will. Enjoy!