Cherry Jam and Cherry Butter

Cherry Jam

  • 6 cups pitted and chopped sweet cherries (around 3 pounds)
  • 2 cups sugar (divided, see below)
  • Juice of one lemon

Combine the cherries and 1 1/2 cups of the 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 sticks to the bottom, lower the heat. Cook for at least one hour, until the jam has reduced in volume and taken on a deep wine color.

Using an immersion blender, or in small batches using a regular blender, carefully puree the fruit. Taste and add remaining sugar if you think it needs it. Add the lemon juice and stir to combine. If thin, cook a little longer and then water-bath can the jam.

Cherry Butter

  • 6 cups pitted and chopped sweet cherries (around 3 pounds)
  • 2 cups sugar (divided, see below)
  • Juice of one lemon

Combine the cherries and 1 1/2 cups of the 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 sticks to the bottom, lower the heat. Cook for at least two hours, until the butter has reduced in volume and taken on a deep wine color.

Using an immersion blender, or in small batches using a regular blender, carefully puree the fruit. Taste and add remaining sugar if you think it needs it. Add the lemon juice and stir to combine. Cook it until butter is thick and spreadable.

Water bath can the butter as you normally would.

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