Cherry Butter

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 4lb/2 kg cherries
  • 2lb/1 kg sugar
  • 1 lemon

Method

Stone the cherries, and open a few of the stones. Take out the kernels, blanch and skin. Arrange the cherries in layers in a bowl with sugar. Add the grated rind and juice of the lemon. Leave overnight. Turn the mixture into a pan, simmer for 20 minutes and then add the kernels. Boil quickly until very thick, stirring well. Pour into small hot jars and cover.

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