Marisa McClellan’s Cherry Butter

 

3 pounds (1.4 kilos) sweet cherries

2 cups (400 grams) sugar

Juice of 1 lemon

 

Pit the cherries. Wash four small jam jars and their lids in hot soapy water and rinse well. Set aside to air dry. Place the cherries and 1 1/2 cups (300 grams) in a large pot. Set over medium-high heat and bring to a boil, stirring occasionally. Reduce the heat so that the mixture simmers and let the mixture cook for 60 minutes, stirring every 15 minutes or so. After an hour, the mixture will be reduced and a deep wine color. Take off the heat and purée thoroughly (taking care not to burn yourself with any splatters) with an immersion blender. When the mixture is velvety smooth, taste it – if it needs more sugar, add some of the reserved sugar and stir well. Then stir in the lemon juice. Return the pot to the stove and place over medium heat. The butter will start sputtering pretty quickly. Let it cook for another minute or so, until the butter is thick and spreadable (remember that it will thicken and set more as it cools). Pour the boiling hot butter into the prepared jars, filling them up as far as you can. Wipe the rims, if necessary, then screw on the lids and turn the jars upside down to cool completely. The jam will keep, unopened, for at least 6 months.