You will need:
4 lb Cherries
1 Lemon (Grated rind and juice of)
2 lb sugar
How to make Cherry Butter:
Wash and stone the cherries. Crack a reasonable number of the stones and extract the kernel, leave to one side. Immerse cherries into a pan of boiling water for approximately 1 minute to blanch them, remove from water and skin.
Add the juice and rind of the lemon to the cherries, and put into a bowl with the sugar, in layers. Cover and leave overnight.
Place fruit into a preserving pan the following day, and bring to the boil. Simmer for 15 to 20 minutes, then boil rapidly until very thick. Stir constantly and remember to scrape the bottom of the pan occasionally. Add the extracted kernals, pot into small jars or bowls and tie down (see jam making).
Please note that this cherry butter recipe, unlike fruit cheese recipes, requires no sieving.
Serve cherry butter with biscuits or on homemade crusty bread.
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Cherry Butter Recipe - A simple Guide 
