Patricias Cherry ButterFrom pfanderson 8 years ago
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.