Strawberry Honey Butter
This post is sponsored by the makers of Ball® home canning products.
It’s canning season! It’s also strawberry season in Appalachia. We have a sweet little market affectionately known as “Clifford’s” at the end of our country road. It gets buckets of strawberries from South Carolina every week. They’re big, juicy, and begging to be made into something wonderful. That something wonderful is Strawberry Honey Butter in Ball® Quilted Crystal Jelly Jars. You can find the original recipe here.
Canning Season is my favorite season. It means you’re bringing in beautiful produce either from your own garden or from the local market that is so lovely you want to preserve it. The ritual of canning something is very special to me. My great grandmother, Hazel, adored canning and passed that love on to me. She had a canning kitchen directly behind her kitchen. Her canning kitchen had shelves full of tomato sauce, pickled corn, kraut, dill pickles, and of course jams, jellies and butters. This glorious canning kitchen overlooked a 2 acre garden that was always overflowing with abundance. No one that went to her house left empty handed. It’s this type of lifestyle that has always spoken to me. Even at a young age I was drawn to that canning kitchen and garden. Don’t get me started on the “milk house” in the side of the hill!
Now, back to the Strawberry Honey Butter. I had never had a berry butter until this recipe. I love apple butter as well as pear and pumpkin butter. However, this is officially my new favorite. It’s sweet with a slight tartness. There is a honey note that pulls it all together. These jars will be gifted to my family over the next day or so. Then, I will get right back in the kitchen to make more. I want to make sure I have enough to last until next Strawberry season.
Want the recipe? Keep scrolling!
Shop Ball® Quilted Crystal Jelly Jars
You will need:
3 lbs. washed and hulled ripe strawberries
3/4 cup honey
3/4 cup sugar
1 Tbsp. bottled lemon juice
2 tsp. vanilla
¼ tsp. salt
Directions:
Prepare boiling water canner. Heat jars (four 8 ounce jars) in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Puree strawberries in the bowl of food processor until smooth.
Combine strawberry puree with remaining ingredients in a deep pot set over medium heat. Bring mixture to a boil stirring frequently to prevent scorching, lower heat and simmer until mixture is very thick, about 60-90 minutes, stirring frequently. Any foam produced by strawberries will disappear with the cooking process. Strawberry butter is finished cooking when it holds shape on a spoon.
Ladle hot butter into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
