Cherry Butter
Ingredients
Directions
Prepare the cherries
Wash and stem the cherries.
Boil the cherries until soft.
Rinse the cherries through a colander to remove skins and pits.
Make the butter
In a pot, combine 1 pint of cherry pulp with 1 pint of sugar.
Boil the mixture until it thickens.
Store
Can or store in tightly 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 forms the body and main flavor of the butter.
- Sugar
- Adds sweetness and, as water evaporates, helps the butter thicken and keep.
The step that matters
Boil the mixture until it thickens. Water evaporates during boiling, so the sugar and fruit concentrate and the mixture sets as it cools. Stopping too early leaves it runny and spoilable, while overcooking makes it stiff and prone to scorching on the bottom of the pot.
“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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