Thursday, June 30, 2011

Cherry Butter

Cherries have exploded in our house!!! There is cherry guts, cherry nuts, cherry blood lol... A local farmer provided us here in town with delicious Bing and Rainier cherries (Thank you guys). I bought 25lbs,yep that's right 25.What can you do with 25lbs of cherries?!!!
Here is what I made:
Cherry pie filling
Cherry Jam
Dehydrated cherries
Maraschino cherries
Candied cherries
and the feature for tonight..........

Cherry Butter


4 Cups pitted and pureed cherries
3 1/2 cups granulated sugar
3 T. butter
1/2 t. cinnamon
1/4 t ground allspice
1/2 t. almond extract
1/2 cup lemon juice
1 packet of Sure-jell pectin OR 10T. classic pectin

1) Wash and pit cherry
2) Combine cherries and sugar over med heat. Stir constantly until a roaring bubble, you don't want to burn the bottom.
3) Reduce to low heat. Stir in butter, spices and extract.
4) Add lemon juice and pectin, stir until well combined, about 5 minutes.
5) follow you basic water canning instructions

I'm sure you can do with out the pectin but I like the jell consistency. The next batch of butter I might also try adding a little more butter to the mixture as well.

This is one of the most amazingly tasty butters there is....seriously. Like I'm gonna have some for breakfast tomorrow morning. After you try this, let me know how it turned out for you.

Photo source:
savvy eats

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