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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://spatulaqueen.com/strawberry-honey-butter-recipe/