Surprisingly, a single cherry tree can yield as many as 7,000 cherries in one season! If you’ve ever found yourself with a surplus of sweet cherries and wondered what to do with them, this cherry butter recipe is your delicious answer. Unlike traditional jams, cherry butter is smoother, more concentrated, and packs a flavorful punch that will leave you reaching for more. In this guide, you’ll learn how to make cherry butter using just a few ingredients and simple techniques. Let’s turn that cherry glut into jars of ruby-red goodness!
Why You’ll Love This Recipe
Cherry butter isn’t just another preserve—it’s an experience. With its rich texture, deep fruity flavor, and subtle hint of spice, it’s perfect for spreading on toast, swirling into yogurt, or even using in baking. Here’s why this recipe stands out:
- Intensely flavorful: Concentrated cherry essence in every spoonful.
- Smooth and spreadable: Unlike chunky jams, cherry butter offers a velvety finish.
- Preservative-free: Pure fruit, a touch of sugar, and optional spices.
- Perfect for gifting: Homemade cherry butter is a thoughtful, gourmet present.
Ingredients
To make this luscious cherry butter, you’ll need:
- 6 ½ lbs (3 kg) fresh sweet cherries, pitted (weight after pitting)
- 1 ½ cups (350 ml) apple juice
- 1 ½ cups (300 g) granulated sugar
- Optional spices: cinnamon, vanilla, cardamom, or nutmeg to taste
How to Make Cherry Butter
- Prepare the cherries: Start by pitting 6 ½ pounds of fresh sweet cherries. This is the most time-consuming step but essential for a smooth butter.
- Cook the cherries: Place the cherries in a very large, wide pot. Pour in the apple juice and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer uncovered for about 2 hours. Stir every 10-15 minutes to prevent sticking.
- Add sugar: After two hours, stir in the sugar thoroughly. Continue to cook for an additional 30 minutes, stirring more frequently and scraping the bottom and sides of the pot to avoid burning.
- Blend: Use an immersion blender to puree the cherry mixture until completely smooth. Now is the time to add your choice of spices, if desired.
- Jar the butter: Carefully ladle the hot cherry butter into sterilized jars using a jam funnel. Seal immediately.
- Can the jars:
- With a canner: Follow your canner’s instructions for fruit preserves.
- Without a canner: Place the sealed jars in a large pot lined with a clean kitchen towel. Fill the pot with hot water until the jars are fully submerged. Boil for 20-25 minutes. Carefully remove and cool completely on a towel.
Helpful Tips
- Use a wide pot to speed up evaporation.
- Stir frequently to prevent scorching.
- Don’t skimp on sterilizing jars to ensure safe storage.
- Taste the butter before jarring to adjust sugar or spice levels.
Substitutions And Variations
- Juice: Swap apple juice with white grape or cherry juice for a flavor twist.
- Sugar: Use honey or maple syrup for a natural sweetener alternative.
- Spices: Add cloves, star anise, or even a splash of almond extract for a unique spin.
Frequently Asked Questions
Can I use sour cherries? Yes, but you may need to increase the sugar to balance the tartness.
How do I know when it’s done? The cherry butter should coat the back of a spoon and not run off quickly.
Can I freeze it instead of canning? Absolutely. Just use freezer-safe containers and leave space for expansion.
Storage Instructions
Keep sealed jars in a cool, dark pantry where they’ll stay fresh for up to a year. After opening, refrigerate and enjoy within three weeks. For longer storage, freeze the cherry butter for up to six months..
Conclusion
Making cherry butter is a satisfying way to preserve summer’s bounty in a jar. With its rich flavor and smooth texture, it’s a versatile treat that pairs well with both sweet and savory dishes. If you try this recipe, don’t forget to leave a comment below or share your creation on social media. Love preserving fruit? Check out our other canning recipes to keep your pantry bursting with homemade delights!
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How to Make Cherry Butter
- Total Time: 3 hours 30 minutes
- Yield: 4–5 jars 1x
Description
How to Make Cherry Butter with fresh cherries and a handful of pantry staples. A smooth, tangy preserve perfect for canning, gifting, or enjoying on toast. Try it today!
Ingredients
6 ½ lbs (3 kg) fresh sweet cherries, pitted
1 ½ cups (350 ml) apple juice
1 ½ cups (300 g) granulated sugar
Optional: cinnamon, vanilla, cardamom, nutmeg (to taste)
Instructions
Prepare the cherries: Start by pitting 6 ½ pounds of fresh sweet cherries. This is the most time-consuming step but essential for a smooth butter.
Cook the cherries: Place the cherries in a very large, wide pot. Pour in the apple juice and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer uncovered for about 2 hours. Stir every 10-15 minutes to prevent sticking.
Add sugar: After two hours, stir in the sugar thoroughly. Continue to cook for an additional 30 minutes, stirring more frequently and scraping the bottom and sides of the pot to avoid burning.
Blend: Use an immersion blender to puree the cherry mixture until completely smooth. Now is the time to add your choice of spices, if desired.
Jar the butter: Carefully ladle the hot cherry butter into sterilized jars using a jam funnel. Seal immediately.
Can the jars:
With a canner: Follow your canner’s instructions for fruit preserves.
Without a canner: Place the sealed jars in a large pot lined with a clean kitchen towel. Fill the pot with hot water until the jars are fully submerged. Boil for 20-25 minutes. Carefully remove and cool completely on a towel.
Notes
A wide pot speeds up cooking.
Stir frequently to avoid scorching.
Taste before jarring to adjust sweetness or spices.
Works best with a large quantity of cherries.
- Prep Time: 1 hour
- Cook Time: 2 hours 30 minutes