Sour black cherry preserves made by Trappist nuns.

Just north of Rome, on the outskirts of Viterbo, is a community of about 40 Cistercian nuns who follow the Benedictine rule of Ora et Labora, Pray and Work. Their work, growing fruit and making jam, supports an AIDS clinic the nuns opened in Africa several years ago. It is truly a labor of love, and Paul Ferrari was most impressed by the simple joy with which the nuns make and present their products. He was also impressed with how good their fruit preserves were. Ripe, locally grown fruit is cooked down in small batches in the monastery kitchen. We were lucky enough to get a decent quantity of their small production, including their trademark green tomato jam.

"Divine" is how Bon Appetit magazine describes this handmade sour black cherry jam. If you don't eat it out of the jar with a spoon first, try it as a glaze on roast duck or spoon it over ice cream (that's how the nuns like it).