Print

Cherry Butter Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 26 reviews

This Cherry Butter recipe transforms sweet cherries into a luscious, smooth spread perfect for toast, baking, or as a flavorful addition to your favorite dishes. With simple ingredients and slow simmering, it yields a rich, deep red fruit butter that can be canned or enjoyed fresh.

Ingredients

Units Scale

Ingredients

  • 3 1/2 lbs sweet cherries (6 cups pitted and chopped)
  • 2 cups sugar (divided)
  • Juice of 1 lemon

Instructions

  1. Rinse cherries: Rinse cherries under cool, running water.
  2. Prepare cherries: Remove and discard the cherry pits and chop the cherries in a bowl.
  3. Combine ingredients: Place the cherries in a large saucepan or jam pot. Add 1½ cups of sugar and stir to combine.
  4. Bring to boil: Over medium-high heat, bring the cherry mixture to a soft boil, stirring often.
  5. Simmer: Reduce the heat to low and allow the cherry mixture to simmer gently, uncovered, for at least one hour. Stir occasionally, and if the mixture begins to stick to the bottom of the pot, reduce the heat more if possible.
  6. Remove from heat: Remove from heat once the mixture has reduced in volume and the color is deep red.
  7. Puree: Puree the cherry mixture in a food processor, food mill, or immersion blender to produce a smooth cherry pulp.
  8. Adjust sweetness and add lemon: Taste the cherry butter and add the remaining ½ cup of sugar if desired. Add the lemon juice and stir to combine thoroughly.
  9. Check thickness: Check the thickness of your cherry butter by scooping a spoonful of the mixture onto a spoon. If the mixture forms a mound, it is done. If the cherry butter runs off the edges of the spoon, cook the butter longer until it forms a mound on a spoon.
  10. Jar the cherry butter: Ladle or pour the jam into prepared jars or containers. Maintain ¼” headspace if you are going to can your cherry butter. Wipe the rims of the jars or containers with a damp, clean cloth and affix the lids.
  11. Process jars: If canning, process the jars for 15 minutes (or 20 minutes if above 6,000 feet in elevation). These times are for both pints and half pints.

Notes

  • Maintain ¼” headspace if canning.
  • Adjust cooking time if you live above 6,000 feet (20 minutes processing time instead of 15).

Find it online: https://yumfoodusa.com/cherry-butter-recipe/