Cherry Butter

Cherry butter is a slow-cooked fruit spread in the same family as apple butter, but with a deeper, more complex flavor. Pitted cherries cook down with crushed pineapple, sugar, and lemon juice until they collapse into a thick, jammy spread that’s intensely fruity and surprisingly versatile.

The pineapple is the ingredient that sets this apart from a plain cherry jam. Its acidity and tropical sweetness brighten the sometimes one-note flavor of cooked cherries, adding a background tang you can’t quite identify but would definitely miss.

Low heat and frequent stirring are the keys. Fruit butters scorch easily once they thicken because the sugars concentrate at the bottom of the pot. Keep the flame as low as possible and stir often, especially in the last 15 minutes when the mixture gets thick and starts to sputter.

Kitchen Tips

• Use tart cherries (sour cherries) if available. They produce a butter with more complex, balanced flavor. Sweet cherries work too but may need a bit more lemon juice to avoid being cloying.
• The butter is done when it holds its shape on a spoon and doesn’t weep liquid. Drag a spoon across the bottom of the pot; if the trail stays visible for a moment, it’s ready.
• Ladle into sterilized jars while still hot. The butter thickens further as it cools, so don’t cook it beyond the spoon test or it will set up too firm.
• Store in the refrigerator for up to 3 weeks, or process in a water bath canner for longer shelf life.

Variations

• Spiced cherry butter: Add a cinnamon stick and a few whole cloves during cooking for a warm, holiday-worthy spread.
• Cherry almond butter: Stir in a teaspoon of almond extract at the very end for a classic cherry-almond combination.