Dried Cherry Butter Recipe

Dried cherries are one of my favorite dried fruits. Plump, tart, and sweet, they have a concentrated cherry flavor that packs a serious punch. Here, dried cherries shine in a silky fruit butter sweetened with honey and spiced with cinnamon. This butter would be delicious on cornbread or sourdough toast, or use it as a filling for chocolate sandwich cookies.

Preserved: Dried Cherry Butter

Active: 30 mins

Total: 60 mins

Makes: 3 half-pint jars

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2 1/2 cups dried cherries
2 tablespoons freshly grated lemon zest
1/2 cup freshly squeezed lemon juice (from about 3 to 4 large lemons)
2/3 cup honey
1/4 teaspoon cinnamon
1 tablespoon No Sugar Needed Fruit Pectin

Combine cherries, lemon zest, lemon juice, and 2 cups of water in a heavy-bottomed, medium saucepan and bring to a boil over medium-high heat. Reduce heat, cover, and simmer until the cherries are tender, about 15 minutes.
Transfer cherry mixture and cooking liquid to a blender and puree until smooth. Return mixture to the saucepan and add honey, cinnamon, and pectin. Return mixture to a boil and cook at a rapid boil for one minute.
Remove saucepan from heat. Ladle cherry butter into hot, sterilized jars and process in a hot water bath for 10 minutes.