Recipe

Patricias Cherry Butter Recipe

Add Step-by-Step Photos	Pfanderson / All my dishes 2 years, 4 months ago Exquisitely tart-sweet fruit spread with lots of flavour for that cherry pie taste with less fuss and calories. I love this with a hint of whipped butter on toasted sourdough, or in a wrap with light cream cheese. You can even use it in a 'sweet' omelet!... More Prep:120m Cook:120m Servings:32	Pfanderson
	canning cherries preserves butters fruit

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Ingredients

2 cups tart cherries, pitted & pulped

2 cups sugar

1 tablespoon butter

1/4 teaspoon ground cinnamon

1/4 teaspoon almond extract

1 bag Certo liquid pectin

1/4 cup lemon juice

Directions

You can pit and pulp the cherries by hand, or by blending them coarsely and then picking out the pits with a spoon. NOTE: The cherry pits will float to the top while cooking, which can be easier. If I'm worried about losing too much pulp while scooping pits, I put the pits in a coarse sieve and pour aover them a small amount of hot water.

Mix cherry pulp and sugar, stir thoroughly. Can let sit for a half hour, if convenient.

Bring to a boil. Reduce heat. Stir constantly while cooking to avoid scorching and to help dissolve the sugar.

Add one tablespoon butter to settle the foam.

Add cinnamon and almond extract when sugar is dissolved.

NOTE: If you think the flavor might be too intense, try adding a small amount of hot water at this point - up to 1/4 cup. Adding a little water can make for smoother finished product, easier spreading, but will also take longer to gel.

Mix Certo liquid pectin and lemon juice in a small bowl. Add pectin mixture to bubbling mixture, and increase heat to bring to a boil again.

Stir vigorously while boiling for 3 minutes. Reduce heat.

Have 8-ounce or 4-ounce canning jars ready -- clean, lids convenient, jars resting full of hot tap water. Ladle cherry butter into jars with wide-mouthed canning funnel. With each jar, immediately screw on lid and flip jar over to sit on its lid for 5 minutes. After the five minutes, flip the jars back over. be careful not to burn your fingers.

Let sit at room temperature overnight before moving.

Makes about 4 cups.

Can double recipe without any loss of quality.

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Comments

coffeebean53 2 years, 4 months ago said:
Sounds wonderful.

pfanderson 2 years, 4 months ago said:
Thanks! I love it. My family loves it so much I have to jealously guard my supply. They would easily eat it all up quickly, and I can only make it once a year, when my cherry tree has ripe cherries. I give away a lot of it, but protect some for myself. :)

tnacndn 2 years, 4 months ago said:
This sounds really yummy!!!
~Gem~

pfanderson 2 years, 4 months ago said:
Thanks -- I was unable to find a good recipe online last year, so I ended up making my own. This was the 4th version I tried. I thought it was scandalous that there wasn't a good recipe for this, so wanted to share it with other people.

thepiggs 2 years, 4 months ago said:
Thanks for sharing your personal recipe. I do enjoy cherry preserves, when you can find them.

jo_jo_ba 2 years, 3 months ago said:
Mmm i love cherry butter!

organicmama 2 years ago said:
This looks wonderful...

gfcfsfmama 4 months, 3 weeks ago said:
This is a delightful recipe. I first made it with sucanat and although it didn't set as well as hoped it was delicious. My second batch was made with white sugar and it worked perfectly. I made the recipe with ghee to make it casein free

gfcfsfmama 4 months, 3 weeks ago said:
Ghee works as well as butter to settle the foam making it casein free

pfanderson 4 months, 3 weeks ago said:
Excellent point, GFCFMama, and ghee would work perfectly well. Actually, another option that might work would be a very small amount of olive oil. You might even be able to get away with a half tablespoon.

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Alterations

pfanderson 2 years, 3 months ago said:
I also make a blueberry butter that follows pretty much the same recipe, except that I add a 1/4 of water to the blender for each 2 cups of blueberries blended.

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