Ginger Sour Cherry Fruit Butter

Instructions

1. Wash, trim and prepare the fruit; the listed gram amounts are edible fruit after removing stones, stems, cores and skins as appropriate.
2. Combine the fruit and exactly 110 ml water in a wide, heavy-bottomed saucepan. Cover and heat over medium-low until completely soft, about 20–35 minutes.
3. Purée the cooked fruit using an immersion blender; if the fruit is seedy (especially berries), strain through a fine sieve or food mill.
4. Return the purée to the pan, stir in all sugar, bottled lemon juice and stated aromatic flavor ingredients.
5. Cook uncovered over low to medium-low heat, stirring frequently for 75–150 minutes until thick enough to mound on a chilled spoon without a watery halo.
6. Cool promptly in shallow clean containers and refrigerate at 40°F (4°C) or below. Freeze portions intended for longer storage.
7. Use as a refrigerated fruit spread or swirl into cold desserts; it is not made for water-bath canning.