Chai Cherry Butter

by Michelle K.      July-19-2012

Sweet fresh cherries with chai seasonings, simmered down slowly in the crock pot to make a fantastic butter.


  • Chai Infusion
  • 2 cups boiling water
  • cinnamon sticks
  • 16 cardamon pods, green
  • star anise
  • 1 tsp whole cloves
  • 1 inch fresh ginger, grated
  • 1/2 tsp peppercorns
  • Chai Cherry Butter
  • 12 cups sweet cherries, stemmed and washed
  • 1/2 cup honey
  • 1/2 cup pure maple syrup


  1. Make your chai infusion first since it needs to steep for an hour. In a heat proof dish add all of the spices and then cover them with the 2 cups of boiling water.  Set this aside for 1 hour.
  2. Stem and wash your cherries. Add them to your large crock pot. Pour the steeped chai water through a small sieve directly into your pot of cherries. Cover with a lid and cook on the highest setting for 2 hours, give or take, until the cherries are soft.
  3. Carefully transfer the cherries to your food mill with the largest screen. Working in batches remove all of the pits using the food mill. Return the cherry mash to the crock pot.
  4. Add the honey and pure maple syrup to the crock pot and stir well. The Yakima Bing cherries around here are naturally sweet, so this is all the sweetener needed. Feel free to adjust to fit your personal taste.
  5. Turn the crock pot down to low and let it simmer there, with the lid propped a crack, for 11 hours or so. Start checking on this after about 9 hours and stop cooking it once it reaches the thick consistency that you want.
  6. Prepare your jars, lids, rings and canner. If you are new to water bath canning, or it has been a while, be sure to refresh your skills from a reliable and official source to guide you through this process.
  7. Fill your hot jars with the chai cherry butter leaving 1/4 inch headspace. Remove any bubbles and adjust the headspace one last time.
  8. Clean the rim of the jar thoroughly, apply your hot lid, and then the ring. Tighten the ring just until "finger tip tight", not too tight, but not loose either.
  9. Process you jars in a hot water bath for 5 minutes measuring the time after the water returns to a full boil. Adjust your processing time as necessary depending on your elevation.
  10. Remove your jars from the water bath to a cloth covered counter. Let them cool completely for 12-24 hours before testing the seals. Any jars that do not seal properly are still perfectly good to eat, just keep them in the refrigerator.
  11. Store your chai cherry butter in a cool dark place. This butter is ready to eat immediately, no wait time necessary.


Prep time: 1 hourCook time: 11 hourTotal time: 12 hourYield: 6 half pints