Cherry Berry Butter

Combine two of summer’s favorites,
sweet cherries and blueberries, for a delectably easy fruit butter.

Servings: 6 half-pint jars

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.