This cherry butter recipe is my favorite way to preserve a glut of sweet cherries. If you happen to have a cherry tree in the garden - or a generous neighbor who has one - definitely give it a try.
Learn how to make the smoothest and most delicious cherry butter using a glut of sweet cherries.
Making cherry butter from just a handful of cherries isn't really worth the time, and buying several kilos of cherries just for this recipe can become expensive.
But if you suddenly find yourself with more cherries than you know what to do with, this is one of the most delicious ways to preserve them. If you're looking for more ideas, have a look at my collection of Cherry Recipes, where you'll find everything from cakes and desserts to preserves and savory dishes.
We have a huge old cherry tree in our garden that produces kilos and kilos of sweet Herzkirschen every July. No matter how much we pick, there are always plenty left for the birds, bees, and wasps. I usually make two or three batches of this cherry butter every summer because it's something we all look forward to.
Unlike sweet cherry jam, which I often find a little bland compared to sour cherry jam or berry jams, cherry butter has a much deeper flavor. It cooks slowly with only a little sugar until the liquid evaporates and the cherries turn into a thick, silky spread with an intense cherry taste. It's sweet, slightly tart, and tastes much more like fresh cherries than jam does.
We spread it on toast, stir it into yogurt, spoon it over semolina pudding or Rice Pudding with Condensed Milk, use it as a cake filling, and I always put a few small jars aside for homemade gifts.
Featured comment from Don Jense: very good advice and comes out with a wonderful fruit butter. Well worth the work and effort !!!
Ingredients: 3 | Prep Time: 1 hour | Cook Time: 2 hours 30 minutes | Servings: 4-5 jars | Difficulty: Easy
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Fruit Butter vs. Jam
Fruit butter and jam are made differently, and the finished texture is not the same.
- Less sugar: Fruit butter contains much less sugar than jam, allowing the fruit flavor to shine.
- No pectin: It is cooked down into a smooth spread instead of setting like jelly.
- Longer cooking time: Slow cooking concentrates the flavor and gives fruit butter its rich taste.
- Preserving: Because fruit butter contains less sugar, I always process the filled jars in a hot water bath for safe long-term storage.
Recipe ingredients
This recipe is only really worthwhile if you have a large amount of cherries because they cook down considerably. I usually start with about 3 kg (6½ lb) of pitted cherries, which gives me around five 350 g (12 oz) jars. It doesn't seem like much considering how many cherries you start with, but the flavor becomes wonderfully concentrated.
- If you have large amounts of rhubarb in spring and plums in fall, make Rhubarb Butter and Plum Butter.
- And if you have a small amount of fresh cherries left, make my favorite Cherry Loaf Cake.
The exact amount of cherries isn't important. Use as many as your largest pot will comfortably hold and sweeten to taste. Since the sugar isn't needed for setting, you can adjust it according to how sweet your cherries are and how sweet you like your fruit butter.
A large, wide pot works best because the liquid evaporates much faster than it would in a tall saucepan.
Pitting: If you're pitting several kilos of cherries, a cherry pitter is one of those inexpensive kitchen tools that quickly pays for itself. I use mine every summer, and it saves hours of work when dealing with a big harvest.
Spices: I usually leave the cherry butter unspiced because we all prefer the pure cherry flavor. However, if you like, you can stir in a little cinnamon, vanilla, cardamom, or a pinch of nutmeg towards the end of the cooking time.
See the recipe card for full information on ingredients and quantities.
How to make cherry butter?
Step #1: Place the pitted cherries and the apple juice in a large, wide pot.
Step #2: Bring everything to a boil, then reduce the heat to medium-low and cook gently, stirring every 10 to 15 minutes. This is how it looks after 1 hour.
Step #3: This is how it looks after 1 hour.
Step #4: Add the sugar, stir well, and continue cooking for another 30 minutes. Stir more frequently now, making sure to scrape the bottom and sides of the pot to prevent the fruit from sticking.
Tip: The exact cooking time depends on the quantity of cherries and the size of your pot. Smaller batches will cook faster, while larger batches may need a little more time.
Step #5: Puree the fruit with an immersion blender until perfectly smooth. Wear long sleeves if possible, as the hot fruit butter can splatter.
Step #6: Pour the hot cherry butter into sterilized jars using a jam funnel.
Tip: Taste and add a little more sugar if needed, although I prefer the cherry butter to stay slightly tart. If you're using spices, stir them in now.
How to Preserve Cherry Butter?
Because fruit butter contains much less sugar than jam, I always process the jars in a boiling water bath.
If you have a canner, use it according to its instruction manual. If you don't have one, use a large pot and a kitchen towel.
Step #7: Line a large pot with a folded kitchen towel.
Step #8: Place the filled and tightly closed jars in the pot. The jars should not touch each other or the bottom of the pot.
Pour in hot water until the jars are covered and bring everything to a boil.
Process the jars for 20 to 25 minutes.
Carefully lift them out of the water and let them cool completely on a clean kitchen towel.
If you still have lots of cherries, learn how to Preserve Cherries with just a small amount of sugar, too.
Storage
Store the sealed jars in a cool, dark place for at least six months. Mine often keep even longer.
Once opened, keep the jar refrigerated and use it within a couple of weeks.
As with any homemade preserve, discard the contents if you notice mold, an unusual smell, or any signs of spoilage.
How to Make Cherry Butter
Equipment
- Very large wide pot
- Jars
- Canner optional
- Jam funnel optional but helpful
Ingredients
- 6½ lbs fresh sweet cherries weighed after pitting them, Note 1
- 1½ cups apple juice
- 1½ cups granulated sugar
- spices optional, Note 2
Instructions
Cherry butter:
- Cook cherries: Place the fruit in the pot and add the apple juice. Stir and bring to a boil; turn the heat down to medium-low, and cook for 2 hours, stirring occasionally, every 10-15 minutes or so.6½ lbs fresh sweet cherries + 1½ cups apple juice
- Add the sugar, stir well, and continue cooking for 30 minutes, stirring more often now and scraping the bottom and the edges of the pot well while stirring to prevent the cherry butter from catching. A large, wide cooking pot will accelerate things a little bit.1½ cups granulated sugar
- The cooking time depends on the quantity of fruit you are turning into butter and on the size of your cooking pot. If you cook a smaller amount of cherries, you will need less time; if cooking more cherries it might take longer.
- Blend the fruit with an immersion blender.
- If using spices, you can add them now.
- Transfer to jars: Carefully pour the cherry butter into sterilized jars using a jam funnel.
Can cherry butter:
- Use a canner, if available, and follow the manual instructions.
- Without a canner: Place the closed, hot jars in a large pot lined with a textile kitchen cloth and fill the pot with hot water to cover the jars. The jars should not touch each other, neither should they touch the bottom of the pot, they should all fit snugly into the pot and onto the folded kitchen towel.
- Boil the jars for about 20-25 minutes. Carefully lift them out of the water, place them on another kitchen towel on the counter, and let them get cool.
- Store in a cool, dark place
Notes
- Amount of cherries: Making cherry butter is only worth it if you have lots of cherries because they will cook down very much, much more than regular jam. That being said, cherry butter tastes much, much better than regular jam.
- Spices are optional: I don't like adding spices to the cherry butter, but if you like, you can add cinnamon, vanilla, cardamom, and nutmeg to taste.
SG says
I made cherry butter in a similar fashion before finding this recipe. I only searched for a recipe for preservation tips. I used tart cherries and a little bit of cinnamon to tone down the brightness. I did not pit the cherries first, though, and think that is an unnecessary and burdensome task. Nor did I use an immersion blender. I cooked the cherries whole and strained the whole thing through a screen-type colander. The collander separated the pits from the butter easily. The cherry butter is OUTSTANDING. I find it especially delicious on pancakes and peanut butter sandwiches. I have made other fruit butters before (strawberry and apple) and the cherry is by far my favorite.
Roland says
Thank you, this is a really nice jam. Love it!
Adina says
I am glad you like it!
MATTHEW J WINSCHEL says
Just made a batch from some sweet cherries that we picked this weekend. Short on ingredients so I just used some applesauce in the mix with no sugar, a touch of vanilla and it is wonderful!! Thanks for the recipe, so simple and easy to make.
Don Jensen says
very good advise and comes out with a wonderful fruit butter. Well worth the work and effort !!!
Adina says
Thank you for the feedback! I am glad you like it!
Dawn says
According to the usda canning guidelines, the jars should be covered by an inch of water during the canning process, not halfway up the sides of the jars as you indicated. The reason the water bath needs to be an inch above is that the hot water is causing the heated air within the jars to escape the lids and the hot water above the top of the jars ensures a good seal - since the jars have hot water surrounding the jars. By only having water halfway up, you risk not getting the jars pressurized enough. Any botulism scares me too much to not can things the tested and tried way.
But I’m definitely trying this recipe! https://nchfp.uga.edu/publications/usda/GUIDE01_HomeCan_rev0715.pdf
Emma says
Can you cook this in a slow cooker? If so, would I add the sugar in right away or wait until I blend it?
Lindsay says
I just found this recipe! It sounds delicious! Do you think I can use frozen cherries? I just froze a ton last week.
Adina says
Hi Lindsay. Sure, they would be fine.
Sara says
Could you freeze it instead of canning it?
Adina says
Yes, of course, Sara.
Sissi says
I've never tasted cherry butter. It sounds fantastic! Especially the low sugar content speaks to me. I bet it would be amazing with sour cherries!
Adina says
I can rarely get any sour cherries, I would love to try it! You would probably need a bit more sugar, but otherwise it should work fine.
angiesrecipes says
Lucky you, Adina, having such a nice neighbour 🙂 The cherry butter looks amazing!