Email to Cat      

Sweet Cherry Butter

Source of Recipe

From "Food in Jars" by Marisa McClellan


Recipe Introduction

"Cherry-flavored foods often get a bad rap. And really, artificial cherry syrups and candies deserve every ounce of the criticism they get. Happily, this fruit butter has absolutely nothing in common with those fakers. It is rich and complex, with more in common with really good wine than cough drops. It's important to acknowledge that pitting cherries is a lot of work. I recommend spending the money to buy a real pitter and committing to standing at the kitchen sink for the hour it will take. You'll be grateful come January."

List of Ingredients

â—¦ 6 cups pitted and chopped sweet cherries (about 3 pounds)
â—¦ 2 cups granulated sugar, divided
â—¦ Juice of 1 lemon


Recipe

Combine the cherries and 1 ½ cups of sugar in a large pot and bring to a simmer. Reduce the heat to low and let it gently bubble, stirring every 5 minutes or so. If it's sticking to the bottom, lower the heat a bit more. Cook like this for at least an hour, until the butter has reduced in volume and it has taken on a deep wine color.

Using an immersion blender (or working in batches in a blender), carefully purée the fruit. (I purée the butter after it has cooked down almost all the way because it splashes less during the cooking process this way.)

Taste and add the remaining sugar if you feel it needs it. Add the lemon juice and stir to combine. If it doesn't seem at all watery and the texture seems sufficiently thick, the butter is done. If not, continue to cook until the butter is thick and spreadable, keeping in mind that it will thicken a bit more as it cools.

When the butter is nearing completion, prepare a boiling water bath and 2 regular-mouth 1-pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

When the butter is done, remove the pot from the heat and ladle it into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes. The sealed jars can be stored in a cool, dry place for up to 6 months.

Makes two (1-pint) jars