Small Batch Spirited Apricot Cherry Butter Food

SMALL BATCH SPIRITED APRICOT-CHERRY BUTTER

Steps:

• Chop the apricots.
• Place in a large pot with the cherries and cook over low heat until soft, adding small amounts of water if necessary to prevent scorching.
• Puree fruit in a blender or food processor or using an immersion blender.
• Measure puree.
• Return puree to pot - you should have about 4 ½ cups of puree. Add sugar and Grand Marnier.
• Cook over medium-low heat, stirring often until mixture has thickened.
• Ladle into hot, clean jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 10 minutes.

CHERRY BERRY BUTTER

Steps:

• Place cherries and blueberries in a large pot and cook over low heat until soft, adding small amounts of water if necessary, to prevent scorching.
• Let fruit cool.
• Puree fruit in a blender or food processor or using an immersion blender.
• Measure puree.
• Return puree to pot - you should have about 6 cups of puree. Add sugar.
• Cook over medium-low heat, stirring often until mixture has thickened.
• Ladle into hot, clean jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 10 minutes.

CHERRY-LIME JAM RECIPE

Steps:

• Add the cherries, sugar, lime juice and water to a large Dutch oven.
• Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
• Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point, about 35 minutes.
• Add the lime zest, stirring to evenly distribute throughout the jam.
• Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
• Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
• Wipe the lip of each jar with a damp paper towel, top the jars with a lid and a lid ring.
• Process the jars in a water bath canner for 15 minutes. Remove and let cool completely

CHERRY MOSTARDA

Steps:

• Combine all ingredients except cherries in a small saucepan.
• Bring to a boil. Add cherries, reduce heat to medium, and cook until cherries are soft and the syrup has slightly thickened, about 15 minutes.
• Pour into ½ pint jars. Mostarda will keep in the refrigerator for up to 3 months or the freezer for up to a year.

SWEET CHERRY ALMOND BUTTER

Steps:

• Place pitted cherries in a large pot and cook over low heat until soft, adding small amounts of water if necessary to prevent scorching.
• Puree cooked cherries in a blender or food processor or using an immersion blender.
• Measure puree.
• Return puree to pot - you should have about 6 cups of puree. Add sugar.
• Cook over medium-low heat, stirring often until mixture has thickened. Add almond extract, stirring to evenly distribute.
• Ladle into hot, clean jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 10 minutes.