Cherry Butter

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 4lb/2 kg cherries
  • 2lb/1 k


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.