Cherry Butter
Ingredients
Directions
Prepare the fruit
Wash and stone the cherries.
Run the cherries through a meat chopper.
Cook the butter
Combine equal parts of sugar and chopped cherries.
Add ½ cup of water for each pound of fruit.
Boil in a preserving kettle for 20 minutes, stirring constantly to prevent scorching.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cherries
- Provide the fruit base, flavour and most of the bulk of the butter.
- Sugar
- Sweetens the butter and, as it dissolves, helps thicken it as the mixture cooks down.
The step that matters
Stirring constantly while boiling. Sugar and fruit near the bottom of a pan can scorch quickly over direct heat, giving a burnt taste. Constant stirring spreads the heat and keeps the thick mixture from sticking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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