Cherry Butter
Ingredients
Directions
Prepare the cherries
Wash the cherries.
Remove the stems from the cherries.
Boil the cherries until soft.
Rub the cherries through a colander.
Make the butter
Add 2 pints of sugar to the cherry pulp.
Boil the mixture until thick like other fruit butters.
Store
Can the mixture, or store it in closely covered jars.
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 pulp that cooks down into the body and flavor of the butter.
- Sugar
- Sweetens the butter and, as it thickens during boiling, helps give it a spreadable, concentrated texture.
The step that matters
Boil the mixture until thick. Sugar and cherry pulp must be cooked long enough for water to evaporate and the mixture to thicken. Stopping early leaves a runny butter that may spoil sooner in storage.
“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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