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.