This delicious Strawberry Honey Butter uses super simple ingredients and is a great introduction into canning. Flavorful, easy and absolutely delicious.
With the abundance of strawberries this time of year, why not preserve this ray of sunshine and can it to enjoy all year round?
I love any kind of spreads, butters, sauces etc. But one of my favorites is this Strawberry Honey Butter. The flavor alone just really pops and brings it to life.
This has been one of our go-to recipes for years and we make it every single year. Once those strawberries are ripe, it’s time to make this recipe!
It is perfect on so many different things, we mainly use this for breakfast or brunch but love it on English Muffins, Biscuits, Toast, you name it!
Why this recipe works:
- Minimal ingredients are needed for this recipe.
- This makes a decent sized batch which you are able to store and have on hand for whenever you need or want.
- This does not need to be refrigerated and will store up to 2 years.
You’ll feel so proud of yourself as you follow my step by step instructions to make your own strawberry honey butter today!
Why is Homemade Better For You?
Homemade food is more cost-effective than buying premade options in the local grocery store.
You can get more out of your supplies when you opt to go with canning homemade produce, jams, jellies, and anything else that does well being stored in mason jars for later use.
Homemade options usually have less “bad for you” ingredients than store-bought products that often times have additives to sit on shelves for long periods of time.
What Foods Can be Canned at Home?
There are many foods you can can at home.
If you’re looking to start canning your food in preparation for winter season food supplies (or any time of year!), then here are some foods you can easily can at home:
- Jams and Jellies
- Any acidified products, such as pickles.
- Fruits and pie fillings
- Tomato products
Why Canning is Done?
Canning is done to give you control and knowledge over what’s in your food. Plus, you can add any flavors that you personally enjoy.
As you work to make some proudly homemade products of your own to can for later use, you’ll find that you’re able to know what’s in the food you enjoy within your household.
Canning allows you to reduce and mostly remove any preservatives, artificial additives and the likes so that you’re able to store your food longer all the while enjoying something proudly homemade.
At the end of the day, I enjoy homemade options for my family because homemade simply tastes better.
When canning your own food at home, it’s important to use good canning practices.
You’ll see in my step by step tutorial below the best practices to ensure your mason jar is properly sealed and ready for storage.
The quality of the food is better for you, and I can serve guests homemade options with pride knowing that I’m not serving up some artificial not-so-good for you additives.
How to Make Fresh Strawberry Honey Butter, Step by Step:
- Gather up the ingredients on the recipe list.
- Prepare the boiling water canner and heat the jars in simmering water until ready to use. (If you do not own a canner, no worries! Simply use a stockpot that is deep enough to ensure the jars are covered by 1-2 inches of water when the jars are placed on a rack or trivet.) Be certain that you don’t boil the jars. Wash the lids in warm, soapy water and set aside with the bands.
- Grab your food processor and puree the fresh strawberries until smooth.
- Put a deep pot on the stove where you’ll place the strawberry puree and remaining ingredients in to cook on medium heat. Bring this mixture to a boil while stirring frequently to avoid scorching.
- When the mixture comes to a boil, lower the heat and allow the mixture to simmer for about 60-90 minutes until it’s thick in texture. I found that my batch needed the full 90 minutes.
- The mixture may create foam at the top from the strawberries, but it will disappear during cooking.
- Always be sure to stir the mixture while it’s over any heat source to avoid scorching during this long process of heating your strawberry honey butter to the proper thickness.
- Your strawberry honey butter is done when it holds shape on a spoon.
- Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then ladle the strawberry honey butter into your mason jar, filling one at a time while leaving about ¼ inch space between the top of the jar and your strawberry honey butter.
- Remove any air bubbles and wipe the rim of the jar clean.
- Center the lid on your canning jar and apply a band, adjusting it to fingertip tight.
- Place your filled Mason Jar in the canner then repeat the process until all jars are filled and in the canner.
- Process the jars for 10 minutes. Turn off heat, remove the lid and let the jars stand for 5 minutes.
- Remove the jars and allow them to cool for 12-24 hours. Once done cooling the lids should be sealed, you can check this by making sure the center doesn’t flex when pressed.
Tips and Tricks:
- Fresh strawberries are essential for this recipe, frozen will not work.
- Use fresh lemon juice and not bottled.
- If you don’t have a canner you can use a deep pot.
- Make sure that the lids are covered with water while you are canning, this will ensure that they will properly seal.
- If the lids don’t seal in the bath themselves, you will hear a popping sound while they are cooling that means that they are sealed and you can tell because the top will be depressed down.
This recipe for Strawberry Honey Butter is amazing, perfectly tart and sweet at the same time! The perfect start to your canning journey!
If you like this recipe you might also like:
Strawberry Honey Butter
- 3 pounds fresh strawberries hulled, stems removed
- 3/4 cup honey
- 3/4 cup granulated sugar
- 1 teaspoon lemon juice
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Prepare your boiling water canner. Heat 4 half pint jars in simmering water until ready to use, make sure not to boil. Wash the lids in warm soapy water and set aside with the bands.
- Puree the washed and hulled strawberries in the bowl of food processor until smooth.
- Combine the strawberry puree with the remaining ingredients in a deep pot set over medium heat. Bring the mixture to a boil stir frequently to prevent scorching. Lower the heat and simmer until the mixture is very thick, about 60-90 minutes (this took me closer to 90), stirring frequently. Any foam produced by the strawberries will disappear with the cooking process, it took almost to the end of cooking. The strawberry butter is finished cooking when it holds its shape on a spoon.
- Ladle hot strawberry butter into a hot jar leaving ¼ inch from the top, using a funnel really helps here! Remove any air bubbles. Wipe the jar rim with a clean kitchen towel. Center the lid on the jar and apply the band, adjust to fingertip tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.
- Cover and process the jars for 10 minutes, adjusting for altitude if needed. Turn off the heat, remove the cover, and let the jars stand for 5 minutes. Remove the jars and cool 12-24 hours at room temperature. Check the lids for seal, they should not flex when the center is pressed.