Step 1

1 For the jam: Place a small plate in the freezer

Step 2

2 Combine the cherries, sugar and wine in large, heavy-bottomed pot over medium heat, stirring to blend

Step 3

3 Bring the jam to a boil

Step 4

4 It may spatter and threaten to boil over, so use a rubber spatula to stir and avoid a spillover; adjusting the heat, as needed

Step 5

5 A lighter colored foam will form on the surface of the jam

Step 6

6 Skim some off and discard

Step 7

7 As the jam boils and gels, the foam will disperse

Step 8

8 This will take anywhere from 25 to 40 minutes

Step 9

9 To check if the jam is ready, lift the rubber spatula and allow it to drip

Step 10

10 The jam will drip thickly and slowly when it is ready

Step 11

11 Turn off the heat and let the jam sit for 2 to 3 minutes and then press the spatula into the surface: It should be thickening and offer slight resistance

Step 12

12 To test the jam’s readiness, drop a teaspoon onto the chilled plate, and run your finger through it

Step 13

13 If your finger leaves a trace on the plate, the jam is ready

Step 14

14 If the jam is still too saucy, turn the heat on again and bring it back to a boil for a few minutes

Step 15

15 Test the set again and repeat as needed

Step 16

16 Remember, the jam will firm up a little as it cools

Step 17

17 If you're using it right away, keep at room temperature; otherwise, transfer to an airtight container and refrigerate for up to 1 week

Step 18

18 For the doughnuts: Heat 1 inch of oil in a large skillet over medium heat

Step 19

19 Line a platter with several layers of paper towels, or place a wire rack over a few layers of paper towels

Step 20

20 Combine the flour, sugar, yogurt, eggs, the 1/4 cup of olive oil, orange zest and salt in a mixing bowl, stirring to form a smooth batter

Step 21

21 When the oil is hot (at the shimmer stage), use 2 tableware teaspoons to drop 1-inch dollops of the batter into the oil (about 5 or 6 at a time); fry until brown; this should take about 2 to 4 minutes per batch

Step 22

22 If the doughnuts brown quicker than that, reduce the heat as needed

Step 23

23 Using a slotted spoon or tongs, transfer the doughnuts to the platter or rack

Step 24

24 Repeat to use all of the batter

Step 25

25 While the doughnuts are still warm, sprinkle with the confectioners' sugar; serve warm, with the jam alongside for dipping