Cherry Vanilla Butter

Oh YUM.  This is divine.

So, since I’m obsessed with canning, I spend a lot of time on the “Pick Your Own” website.  I came across their recipe for Cherry Butter.  Yes, you read that right.  CHERRY.. BUTTER.. as in apple butter, only better because it’s made with cherries!!

Basically, you do it much the same as Apple butter.  You start with a ton of cherries…

Wash and pit them.  (You can read all about my cool cherry-pitting-tip HERE).

Basically, these just have to cook down for a long, long time.  I filled my crock pot to the brim with cherries and added 5-6 cups of water.  I put the Crock pot setting to “High” for about an hour and a half, then turned to low.  The important part is to set some skewers along the rim of the crock pot between the crock pot and lid to allow the steam to vent. (Sorry, I forgot to take a picture of this step, but you get the idea).  Once you turn the crock pot to low, you’re just going to let it cook.  I started mine around 11 pm and let mine cook overnight.  In the morning, the cherries were nice and mushy.  I then blended them with an immersion blender.  It now looked like this…

Leave it on low to cook down.  Once it has cooked down about a half-inch to an inch, you can add 4 cups of sugar and your spices.  I put in 1 teaspoon of cinnamon, 1/2 teaspoon of cloves, and (get this…) 6-7 Tablespoons of vanilla.  The good Mexican stuff.  YUM.  Just taste it to get it to the sweet/spice blend you like.  I first tried to only use 2 cups of sugar, but it just didn’t taste right, so I went with the full amount.

After your spices are in, you want it to continue to cook down until thick.  Mine cooked pretty much all day, and reduced about 1/3 of the way down from the level the puree started at.  When it was ready, I processed the jars in a water bath canner for 15 minutes.  Well, most of it.  There’s just something about warm fruit butter on toast…

Words do not even describe how wonderful this is!  Not to mention, it makes the house smell amazing.

 

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About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.

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11 Responses to Cherry Vanilla Butter

  1. debi Kirksey July 29, 2011 at 8:50 am #

    I haven’t had my breakfast yet, and I’m thinking my plain toast is just not going to be as good this morning now that I’ve glimpsed the possibility of cherry butter!

    This would be a great Christmas project for gifts if you could round up enough cherries and time to make them all.

  2. Kate Harder January 26, 2012 at 9:25 pm #

    Thank you so much for posting your recipe. I love cherries and tasted cherry butter for the first time several years ago and was immediately hooked. I just learned how to make jams a few months ago and have had a blast making all kinds of jams but when I decided to try cherry butter I was confronted with recipe after recipe that was basically cherry jam with some cinnamon thrown in. This is the first recipe I’ve come across that even remotely sounds like what I’m looking for. I kept thinking I’d need pectin but I’m going to give your recipe a try!

  3. Linda Christianson June 25, 2014 at 1:29 pm #

    So am I understanding right that this will take approx. 18 hours to cook? (1 1/2 on high, overnight and all the next day). How long will it keep canned? Once opened? Thanks! Excited to try this

    • Laura June 25, 2014 at 2:42 pm #

      Yes! It takes a LONG time, but it’s worth it! :) It keeps as long as most jams/jellies in the fridge. I’m not sure the “official” date. According to the “Ball Book”:
      “For best quality, use home-canned foods within 1 year. After 1 year, natural chemical changes can occur that can diminish the eating quality, flavor, color, texture or nutritional value of the product. Foods stored for longer than 1 year are not necessarily bad, but the quality will be reduced.”

  4. Linda Christianson June 26, 2014 at 8:45 am #

    Thank you Laura. Have you tried using honey instead of the sugar?

    • Laura June 30, 2014 at 10:34 am #

      I haven’t, but I imagine it would work.

  5. Kelly April 28, 2015 at 8:50 am #

    What type of cherries would you recommend? Tart or Sweet? A specific breed?

    • Laura April 29, 2015 at 8:02 am #

      I just used the sweet cherries that were currently on sale. :)

    • Breanna July 26, 2016 at 2:32 pm #

      I used sour cherries and turned out amazing!!!

  6. Sheeba October 4, 2017 at 12:49 pm #

    How much did this end up canning for you? What size jars and how many did you end up with?

    • Laura October 4, 2017 at 3:21 pm #

      I’m so sorry – this was 6 years ago, so I really don’t remember!

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