Dried Cherry Butter
A smooth cherry spread with lemon, honey, and cinnamon, cooked down for spooning onto toast, biscuits, or anything that needs a fruity swipe.
Prep 15 min · Cook 35 min · Total 50 min · Makes about 4 cups
Ingredients
- 2 1/2 cups dried cherries
- 2 tablespoons freshly grated lemon zest
- 1/2 cup freshly squeezed lemon juice
- 2/3 cup honey
- 1/4 teaspoon cinnamon
- 1 tablespoon No Sugar Needed Fruit Pectin
Directions
- Add the cherries, lemon zest, lemon juice, and 2 cups of water to a heavy-bottomed, medium saucepan. Set the pan over medium-high heat and bring everything to a boil. Lower the heat, put the lid on, and let it simmer until the cherries have softened, about 15 minutes.
- Pour the cherries and their cooking liquid into a blender, then puree until the mixture is smooth. Scrape it back into the saucepan, and stir in the honey, cinnamon, and pectin. Bring the mixture back up to a boil, then keep it at a rapid boil for 1 minute.
- Take the saucepan off the heat. Spoon the cherry butter into hot, sterilized jars, then process the jars in a hot water bath for 10 minutes.