Step 1

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

Step 2

Combine the cherries, sugar and wine in large, heavy-bottomed pot over medium heat, stirring to blend. Bring the jam to a boil. It may spatter and threaten to boil over, so use a rubber spatula to stir and avoid a spillover; adjusting the heat, as needed. A lighter colored foam will form on the surface of the jam. Skim some off and discard. As the jam boils and gels, the foam will disperse. This will take anywhere from 25 to 40 minutes.

Step 3

To check if the jam is ready, lift the rubber spatula and allow it to drip. The jam will drip thickly and slowly when it is ready. 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 4

To test the jam’s readiness, drop a teaspoon onto the chilled plate, and run your finger through it. If your finger leaves a trace on the plate, the jam is ready. If the jam is still too saucy, turn the heat on again and bring it back to a boil for a few minutes. Test the set again and repeat as needed. Remember, the jam will firm up a little as it cools.

Step 5

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 6

For the doughnuts: Heat 1 inch of oil in a large skillet over medium heat. Line a platter with several layers of paper towels, or place a wire rack over a few layers of paper towels.

Step 7

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 8

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. If the doughnuts brown quicker than that, reduce the heat as needed. Using a slotted spoon or tongs, transfer the doughnuts to the platter or rack. Repeat to use all of the batter.

Step 9

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