Cherry Butter
Ingredients
Directions
Prepare the cherries
Stem the cherries and boil them until soft.
Rub the boiled cherries through a colander to remove skins and pits.
Make the butter
For each pint of cherry pulp, add a pint of sugar.
Boil the mixture until it thickens.
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
- Supply the pulp, flavor and natural acidity that make up the butter.
- Sugar
- Sweetens the butter and, as it cooks down, helps it set into a thick spread.
The step that matters
Boil the mixture until it thickens. The mixture thickens as water evaporates and sugar concentrates. Stopping too early leaves it runny, while over-boiling can scorch the sugar and darken the flavor.
“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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