Cherry Butter from The Complete Book of Home Preserving by Mary Norwak
Stone the cherries, and open a few of the stones. Take out the kernels, blanch and skin. Arrange the cherries in layers in a bowl with sugar. Add the grated rind and juice of the lemon. Leave overn...
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Cooking tools:
- Cherry pitter
- Nutcracker
- Citrus press
- Grater
- Chef's knife
- Mixing bowl
- Pot
- Slotted spoon
- Saucepan
- Stove
- Wooden spoon
- Mason jar
Ingredients
- 2lb/1 kg sugar
- 1 lemon
- 4lb/2 kg cherries
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