Strawberry Honey Butter Recipe
Introduction
Strawberry honey butter is a luscious, spreadable treat bursting with the natural sweetness of fresh strawberries and fragrant honey. Perfect on warm toast, biscuits, or pancakes, it brings a delightful homemade touch to your breakfast or snack.
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
- Step 1: Prepare your boiling water canner. Heat 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 bands.
- Step 2: Puree the strawberries in a food processor until smooth.
- Step 3: In a deep pot over medium heat, combine the strawberry puree with sugar, honey, lemon juice, vanilla extract, and salt. Bring the mixture to a boil, stirring frequently to prevent scorching.
- Step 4: Lower the heat and simmer the mixture until very thick, about 60-90 minutes, stirring often. Any foam from the strawberries will disappear during cooking. It’s ready when it holds shape on a spoon.
- Step 5: Using a jar lifter, carefully remove one hot canning jar and place it on a towel or wooden cutting board. Ladle the hot strawberry honey butter into the jar, leaving 1/4 inch headspace. Remove air bubbles with a headspace tool and wipe the jar rim clean.
- Step 6: Center the lid on the jar and apply the band, tightening to fingertip tight. Place the jar in the boiling water canner. Repeat until all jars are filled.
- Step 7: Once the water returns to a boil, process the jars for 10 minutes, adjusting time for altitude if necessary. Turn off the heat, remove the lid, and let the jars stand in the water for 5 minutes.
- Step 8: Remove the jars from the water and let them cool undisturbed for 12-24 hours. Check the lids for a proper seal—they should not flex when the center is pressed.
Tips & Variations
- Use ripe, fragrant strawberries for the best flavor. If fresh strawberries aren’t available, thawed frozen strawberries can work but may yield a slightly different texture.
- Adjust the honey amount for a sweeter or milder taste depending on your preference.
- Add a pinch of cinnamon or a splash of balsamic vinegar during cooking to experiment with flavor depth.
- If you don’t want to preserve using canning, store the strawberry honey butter in the refrigerator and consume within 2 weeks.
Storage
Properly canned jars of strawberry honey butter can be stored in a cool, dark place for up to one year. Once opened, keep refrigerated and use within 2-3 weeks. Reheat gently or bring to room temperature before spreading for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh lemon juice instead of bottled?
Yes, fresh lemon juice can be used; just make sure to use the same quantity. Fresh lemon juice might add a slightly brighter flavor.
What if my jars don’t seal properly?
If a jar fails to seal, refrigerate it and use the butter within a few weeks. You can also reprocess the jar with a new lid to attempt sealing again.
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Strawberry Honey Butter Recipe
- Total Time: 1 hour 45 minutes
- Yield: Approximately 4 half-pint jars 1x
Description
Strawberry Honey Butter is a luscious, homemade fruit spread combining fresh strawberries, natural honey, and butter, simmered to a thick, creamy consistency. Perfect for spreading on toast, muffins, or scones, this recipe offers a sweet, tangy, and buttery treat that can be preserved through canning for long-term enjoyment.
Ingredients
Fruit Base
- 3 pounds strawberries, washed and hulled
Sweeteners & Flavorings
- 3/4 cup sugar
- 3/4 cup honey
- 2 tsp vanilla extract
- 1 tsp bottled lemon juice
Seasoning
- 1/4 tsp salt
Instructions
- Prepare canning equipment: Heat four half-pint jars in simmering water until ready to use, but do not boil. Meanwhile, wash lids in warm soapy water and set them aside with the bands.
- Puree the strawberries: Using a food processor, blend the washed and hulled strawberries until smooth, creating a fresh strawberry puree as the base.
- Combine ingredients: Place the strawberry puree in a deep pot over medium heat and add sugar, honey, lemon juice, vanilla extract, and salt. Stir to combine thoroughly.
- Cook the mixture: Bring the mixture to a boil, stirring frequently to avoid scorching. Reduce the heat and simmer, stirring often, for 60 to 90 minutes until very thick and holding shape on a spoon. Foam will dissipate during cooking.
- Fill jars: Using a jar lifter, carefully remove a hot jar from the simmering water and place it on a towel or cutting board. Ladle the hot strawberry honey butter into the jar, leaving 1/4 inch headspace. Remove air bubbles with a headspace tool and wipe the rim clean.
- Seal jars: Center a lid on the jar and apply the band, tightening it to fingertip tightness. Repeat for all jars.
- Process jars: Place the filled jars in the boiling water canner. Once the water returns to a boil, process the jars for 10 minutes, adjusting processing time for altitude as necessary. Turn off heat, remove lid, and let jars stand in water for 5 minutes.
- Cool and check seals: Remove jars from water and let them cool undisturbed for 12 to 24 hours. Confirm the lids are sealed by pressing the center – lids should not flex.
Notes
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
- Ensure jars and lids are properly sterilized to prevent spoilage.
- Adjust cooking time if the mixture does not thicken adequately; thickness is key for a spreadable consistency.
- Store sealed jars in a cool, dark place for up to one year.
- Once opened, refrigerate and consume within 2 weeks.
- Be cautious during the hot water bath canning process to avoid burns.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Spread
- Method: Stovetop
- Cuisine: American
Keywords: strawberry honey butter, homemade fruit spread, strawberry butter, honey butter recipe, canned strawberry butter, breakfast spread
