Sweet Cherry Butter

Sweet Cherry Butter
Yield: 4 half-pints Prep 30 mins Cook 1 hr 20 mins Process 15 mins Total Time 2 hrs 5 mins


  • 3 pounds fresh dark sweet cherries
  • 1/2 cup granulated sugar
  • 3 tablespoons lemon juice

Make It

1. Wash cherries and remove pits. Place cherries in a large saucepan with 2 tablespoons water. Bring to a boil and then reduce the temperature to low and place a lid on the pot. Cook for 20 minutes or until cherries soften.

2. Puree the fruit with juices in a blender or food processor, in batches. Return to saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 1 hour or until mixture starts to thicken (you should be able to scrape and see the bottom of the saucepan), stirring occasionally.

3. Stir in 1/2 cup sugar. Add additional sugar, if desired. Add the lemon juice and stir to combine.

4. Remove from heat. Ladle the butter into hot sterilized half-pint canning jars. Wipe jar rims, apply lids and rings, and process in a boiling water canner for 10 minutes. When time is up, remove jars from the canner and let them cool on a folded kitchen towel or wire rack. Store jars in a cool, dry place for up to six months.

Nutrition Facts

Amount Per Serving: cal. (kcal): 39, Fat, total (g): , chol. (mg): , sat. fat (g): , carb. (g): 10, Monounsaturated fat (g): , Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): 1, sugar (g): 9, pro. (g): , vit. A (IU): 27, vit. C (mg): 4, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 2, Cobalamin (Vit. B12) (µg): , sodium (mg): , Potassium (mg): 96, calcium (mg): 6, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.