Happy Monday! I hope you had a great weekend. I was busy canning and preserving this weekend! And by busy, I mean nonstop busy!!! It makes me feel good to have all these canned goods in my pantry, but I am tired!!
However, when I made this, I decided to add some plums as well. First of all, it meant I didn’t have to pit as many cherries (yep, there was that), but I love plums too! I thought it would a good combination.
Real men pit cherries….
Since this cooks completely in the crock pot, it is a pretty easy dish to make. I think pitting the cherries is what took the longest! Luckily, I had help
Slow Cooker Plum and Cherry Butter
Print this recipe!
3 pounds cherries, pitted
3 pounds plums, chopped and pitted
1 cup water
1 cup red wine vinegar
1 cup sugar
Combine the cherries and plums in the crockpot. Add the water, vinegar, and sugar.
Cook on low for 4 hours. It should be starting to cook down at this point. Use a potato masher, and mash the fruit as much as you can.
Prop the lid open just a little with a toothpick. Let cook overnight, or another 8-10 hours. It should be really reduced by this time.
At this point, I blended some of the fruit in my blender. You could also use an immersion blender. I kept some fruit whole, and blended some of it (about 50%). If you want it completely smooth, blend it all!
Let cook another 4-6 hours. It will reduce some more, and thicken up. You can really keep cooking until it is the thickness you prefer!
Because of the vinegar, this is not overly sweet – more tart. We had it with ice cream (of course).
I decided to can the butter. I mean, why not – I already had my water bath canner going! I canned 4 pints and 1 half pint jar with this butter.
Although some people sleep year round, I guess winter is for sleeping and summer is for keeping busy!