Crockpot Door County Cherry Butter
Looking for a way to keep Door County in your heart all year-round? Why not buy some frozen cherries on your next trip to Door County and make one of our favorite recipes, Crockpot Door County Cherry Butter? It’s not too late to stock your pantry with all the bounty from the harvest.
4 quarts (16 cups) unsweetened Montmorency cherries
1 3/4 cup to 2 cups sugar – depending on sweetness desired
2 Tablespoons cinnamon – or to taste
1 Tablespoon vanilla
1/2 teaspoon cloves
1 teaspoon almond extract
Place all ingredients in a 6 quart covered crockpot. Heat setting on high.
Once the contents of the crockpot are heated through and boiling raise the cover of the crockpot to allow steam to escape. Two wooden spoons positioned to elevate the cover works nicely. Cook to reduce and thicken the cherry mixture. It could take 3 to 5 hours depending on temperature and moisture content. When desired consistency is reached and the crockpot is still on High use an immersion blender to chop cherries to a finer consistency. A food processor works nicely as well.
Heat water to boiling in a kettle large enough to fit the jars of cherry butter. The boiling water needs to be at least one inch above the lid of the jars.
Heat jars and lids in separate hot water. Quickly fill jars with hot cherry butter. Set lid and tighten ring. Place hot jars in boiling water. Place the cover on the kettle and allow to boil 25 to 30 minutes. (check the hot water bath canning time in your area)
When the timer dings, remove hot jars using a jar tongs or the wire rack basket included in your canning kettle. Set hot jars on a cooling rack. The fun part is listening for the lid to seal with a “pop”. Count the number of “pops” and hope the number matches the number of jars. Any unsealed jars are the first to eat.
Serve on toast, pancakes, salmon, whatever. Enjoy!