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How to make it

  • 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.

Reviews & Comments 10

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  • pfanderson 9 years ago
    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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  • gfcfsfmama 9 years ago
    ghee works as well as butter to settle the foam making it casein free
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  • gfcfsfmama 9 years ago
    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
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  • organicmama 11 years ago
    This looks wonderful...
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  • jo_jo_ba 11 years ago
    mmm i love cherry butter!
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  • thepiggs 11 years ago
    Thanks for sharing your personal recipe. I do enjoy cherry preserves, when you can find them.

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  • pfanderson 11 years ago
    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.
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  • tnacndn 11 years ago
    This sounds really yummy!!!
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  • pfanderson 11 years ago
    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. :)
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  • coffeebean53 11 years ago
    Sounds wonderful.
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