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glass mason jar filled with strawberry honey butter with a wooden spoon sticking out of it. Fresh strawberries in the foreground and another closed jar of strawberry honey butter in the background.
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Strawberry Honey Butter

Preserve the delightful flavors of fresh strawberries all year round with our mouthwatering Strawberry Honey Butter recipe. Easy canning for beginners. Try it on toast, salads, or as a glaze!
Cook Time1 hour 45 minutes
Processing Time10 minutes
Keyword: home canning, strawberry honey butter, strawberry preserves, strawberry recipes
Servings: 4 Half Pint Jars (8 oz.)

Ingredients

  • 3 pounds ripe strawberries washed and hulled
  • 3/4 cup honey
  • 3/4 cup sugar
  • 1 tablespoon lemon juice bottled
  • 2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Start by boiling water in a large pot or water canner. Heat the jars in the simmering water until ready for use, but don't boil. Wash the lids in warm soapy water and set the bands aside.
  • Wash, dry, and hull your strawberries and puree them in a food processor until smooth. If you prefer seedless, strain the puree through a fine mesh strainer.
  • Combine your strawberry puree with the remaining ingredients in a deep pot set over medium heat. Bring the mixture to a boil, stirring frequently to prevent scorching. Lower the heat and simmer until the mixture is very thick, about 60-90 minutes, stirring frequently. Any foam produced by strawberries will disappear with the cooking process. The strawberry butter is finished cooking when it holds its shape on a spoon.
  • Now we're ready to can! Ladle the hot butter into a hot jar leaving a 1/4 inch of headspace. Remove any air bubbles and wipe the jar rim. Center the lid on the jar and apply the band, adjust to fingertip tight. Place the jar in the boiling water canner, you want 1” of water over top of the jar. Repeat until all of the jars are filled.
  • Process the jars for 10 minutes, adjusting for altitude. Turn off the heat, remove the water canner lid and let the jars stand for 5 minutes. Remove the jars and let them cool for 12-24 hours. Check lids for proper sealing, they shouldn't flex when the center is pressed.