Strawberry Honey Butter Recipe

Introduction

Strawberry honey butter is a luscious, sweet spread that combines the fresh flavor of strawberries with the natural richness of honey. Perfect for toast, biscuits, or as a topping for desserts, this homemade treat is both simple to make and delightful to enjoy.

Ingredients

• 3 pounds strawberries (washed and hulled)
• 3/4 cup sugar
• 3/4 cup honey
• 2 tsp vanilla extract
• 1 tsp bottled lemon juice
• 1/4 tsp salt

Instructions

1. Step 1: Prepare your boiling water canner by heating four half-pint jars in simmering water until ready to use, but do not boil. Wash lids in warm soapy water and set aside with the bands.
2. Step 2: Puree the strawberries in a food processor until smooth.
3. Step 3: Combine the strawberry puree with sugar, honey, lemon juice, vanilla extract, and salt in a deep pot set over medium heat. Bring the mixture to a boil, stirring frequently to prevent scorching.
4. Step 4: Lower the heat and simmer until the mixture is very thick, about 60-90 minutes, stirring frequently. Any foam produced will disappear during cooking. The butter is done when it holds its shape on a spoon.
5. Step 5: Using a jar lifter, remove one hot jar from the canner and place it on a towel or wooden board. Ladle hot strawberry honey butter into the jar, leaving a 1/4 inch headspace. Remove air bubbles with a tool and wipe the jar rim clean.
6. Step 6: Center the lid on the jar and apply the band, tightening to fingertip tight. Place the jar back in the boiling water canner. Repeat with remaining jars.
7. Step 7: Once the water is boiling, process the jars for 10 minutes, adjusting for altitude if necessary. Then turn off the heat, remove the lid, and let the jars stand in the water for 5 minutes.
8. Step 8: Remove the jars and let them cool undisturbed for 12-24 hours. Check that lids are sealed by pressing the center; they should not flex.

Tips & Variations

• For a chunkier texture, pulse the strawberries instead of pureeing completely.
• Substitute lime juice for lemon juice for a slightly different citrus note.
• Use raw honey for a deeper, more complex honey flavor.
• Make smaller batches if you don’t have enough jars or canner space.

Storage

Store sealed jars in a cool, dark place for up to one year. Once opened, keep refrigerated and use within two weeks. Reheat gently before serving if desired, but avoid boiling to preserve flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Yes, frozen strawberries can be used, but be sure to thaw and drain excess liquid before pureeing to avoid a watery butter.

What can I serve strawberry honey butter with?

It’s delicious on warm toast, biscuits, pancakes, waffles, or as a topping for yogurt and ice cream. It also pairs well with cheeses on a charcuterie board.