Introduction

Strawberry Honey Butter is a luscious spread that combines the natural sweetness of ripe strawberries with smooth honey and a hint of vanilla. Perfect for morning toast or as a topping for desserts, this homemade preserve brings a fresh fruity flavor to your table.

Strawberry Honey Butter Recipe - Recipe Image

Ingredients

3 pounds strawberries (washed and hulled)
3/4 cup sugar
3/4 cup honey
2 teaspoons vanilla extract
1 teaspoon bottled lemon juice
1/4 teaspoon 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: Combine the strawberry puree with the sugar, honey, lemon juice, vanilla extract, and salt in a deep pot over medium heat. Bring the mixture to a boil, stirring frequently to prevent scorching.
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.
Step 5: Using a jar lifter, remove one canning jar, place it on a towel or wooden cutting board, then ladle hot butter into the jar leaving a 1/4 inch headspace. Remove air bubbles and wipe the jar rim clean.
Step 6: Center the lid on the jar and apply the band, adjusting to fingertip tight. Place the jar in the boiling water canner. Repeat until all jars are filled.
Step 7: Once the water boils, process the jars for 10 minutes, adjusting time for altitude if necessary. Turn off heat, remove the lid, and let jars stand in water for 5 minutes.
Step 8: Remove jars and let cool undisturbed for 12-24 hours. Check lids for seal; they should not flex when pressed in the center.

Tips & Variations

Use fully ripe strawberries for the best flavor and natural sweetness.
Adjust sweetness by varying the amount of sugar and honey to suit your taste.
Try adding a pinch of cinnamon or a splash of balsamic vinegar for a unique twist.

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 you prefer a spreadable consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

While fresh strawberries yield the best texture and flavor, you can use thawed frozen strawberries if fresh are unavailable. Be sure to drain excess liquid to avoid thinning the butter.

Do I need a special canning jar for storing strawberry honey butter?

Yes, it is best to use sterilized canning jars with proper lids designed for water bath canning to ensure a safe seal and long shelf life.

Strawberry Honey Butter Recipe

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★★★★★

4.4 from 79 reviews

This homemade Strawberry Honey Butter combines fresh strawberries with natural sweeteners like honey and sugar, infused with vanilla and lemon juice for a sweet, tangy spread. Slow-cooked to a thick, spoonable consistency, it’s perfect for spreading on toast, muffins, or serving alongside pancakes. The recipe involves careful simmering and a safe water bath canning process to preserve the butter, making it ideal for long-term storage.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 75 minutes
Total Time: 1 hour 30 minutes
Yield: Approximately 4 half-pint jars 1x
Category: Spread
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main 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

Canning Supplies

Four half pint jars
Lids and bands for jars
Boiling water canner

Instructions

Prepare Canning Equipment: Set up your boiling water canner and heat four half-pint jars in simmering water until ready to use, avoiding boiling. Wash lids in warm soapy water, then set aside with the bands.
Puree Strawberries: Place the washed and hulled strawberries into a food processor and puree until completely smooth to ensure an even texture in your butter.
Combine Ingredients and Heat: In a deep pot over medium heat, mix the strawberry puree with sugar, honey, bottled lemon juice, vanilla extract, and salt. Stir frequently and bring to a boil, which helps dissolve the sugar and blend flavors.
Simmer Until Thick: Reduce the heat and let the mixture simmer for 60 to 90 minutes. Stir frequently to prevent burning and watch as the foam from the strawberries dissipates. The butter is ready when it thickly coats a spoon and holds shape.
Fill Jars: Using a jar lifter, carefully remove a hot canning jar and place it on a towel or wooden cutting board. Ladle the hot strawberry honey butter into the jar, leaving a 1/4 inch headspace. Remove any air bubbles with a headspace tool, then wipe the jar rim clean.
Seal Jars: Center a lid on each jar and screw on the band to fingertip tight. Place the filled jars into the boiling water canner. Repeat for all jars.
Process Jars: Once water is boiling, process the jars for 10 minutes (adjust for altitude as necessary). After processing, turn off heat, remove the canner lid, and allow the jars to stand in the hot water for 5 minutes to prevent siphoning.
Cool and Check Seals: Remove the jars carefully and set them on a towel to cool undisturbed for 12 to 24 hours. After cooling, check the lids to ensure a proper seal; the centers should not flex when pressed.

Notes

Use ripe, fresh strawberries for the best flavor and natural sweetness.
Adjust the cooking time as needed to achieve desired thickness; it should hold shape on a spoon.
Always check for proper jar sealing to ensure safe preservation.
Store sealed jars in a cool, dark place; refrigerate after opening.
Bottled lemon juice is recommended over fresh lemon for consistent acidity important in preservation.

Keywords: Strawberry honey butter, homemade fruit spread, canning recipe, sweet spread, breakfast spread