This recipe for strawberry honey butter is truly amazing and I know it will be a new favorite in your household! Strawberries are one of my favorite things to preserve because they are delicious and my family loves strawberry jam.
Late spring and early summer mean fresh strawberries, and they are always a welcome sight! Whether they are from the garden or overflowing out of baskets at the farmer’s market, I’m always trying to think of new, preserved strawberry recipes to make.
Strawberry Butter for Canning Strawberries
I love preserving my own foods to replace store-bought foods. I get such a sense of pride and accomplishment knowing that I made it from scratch myself using quality ingredients and without all the preservatives and extra stuff that just isn’t necessary!
This strawberry butter is a great way to can strawberries to savor the flavor all year round. If you’re looking for a simple preserved strawberry recipe to use every year, this is it!
Strawberry honey butter is a great recipe for beginning canners — it’s super easy. If you have canning questions, check out this canning 101 with FAQ’s to put your mind at ease!
If you’re looking for more strawberry recipes, try my strawberry cobbler, low sugar strawberry jam with pectin or strawberry rhubarb soda!
Ingredients
Fresh strawberries – give them a rinse and cut the greens off.
Sugar – I like to use organic.
Honey – It’s not honey butter without it! This high quality one is perfect, but use what you have on hand.
Bottled lemon juice – Make sure to use bottled lemon juice rather than fresh, for canning it is important to be sure you have an exact level of acidity.
Strawberry Honey Butter Recipe
Now on to this delicious recipe! This strawberry honey butter is easy to make, about as simple as it gets, and perfect for beginners who haven’t delved into canning much. Plus it tastes amazing!
The first thing you want to do is prepare your boiling water canner. Heat four half pint jars in simmering water until ready to use, but do not boil. Wash the lids in warm soapy water and set aside with the bands.
It all starts with 3 pounds of fresh strawberries. Yum!
Cut off the hulls and feed them to your chickens if you have them (or put them in the compost). Then puree the strawberries in a food processor until smooth.
Combine the strawberry puree with the sugar, honey, lemon juice, vanilla extract, and salt in a deep pot set over medium heat.
Bring the mixture to a boil, stirring frequently to prevent scorching. Then lower the heat and simmer until the mixture is very thick, about 60-90 minutes, stirring frequently.
Any foam produced by the strawberries will disappear with the cooking process. The strawberry honey butter is finished cooking when it holds shape on a spoon.
Canning Strawberry Butter
Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then ladle hot butter into a hot jar leaving a ¼ inch headspace. Remove air bubbles (this headspace tool is perfect for this). 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.
Once the water is boiling, process the jars for 10 minutes, adjusting for altitude. Turn off the heat, remove lid, and let jars stand in the water for 5 minutes.
Remove the jars and let them cool undisturbed for 12-24 hours. Check lids for seal, they should not flex when the center is pressed.
This strawberry honey butter is so amazingly good! It’s thick and rich and I love that it uses honey as a natural sweetener. So much better than store bought, that’s for sure!
It’s especially delicious spread on a toasted sourdough English muffin or toast that is slathered with grass fed butter. Yes please!
You will love this strawberry butter! Make it this season and start your canning obsession. I know that I’m obsessed! Now I just have to decide what I’m going to preserve next.
Maybe some blueberry jam or peach jam later this summer? Or spiced apple butter or apple jelly in the fall?
I also have a recipe for strawberry rhubarb butter if you happen to have some rhubarb laying around.
Have you done any preserving this year? Tell me what you’ve made!
If you are having an abundant berry year, try these recipes!
- Homemade Soda with Yarrow, Rose, & Strawberries
- Wild Berry and Nectarine Galette
- Naturally Fermented Strawberry Rhubarb Soda
- Blueberry Cornmeal Skillet Cake
Strawberry Honey Butter
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
Instructions
- 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.
- Puree the strawberries in a food processor until smooth.
- Combine the strawberry puree with the sugar, honey, lemon juice, vanilla extract, and salt 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 the strawberries will disappear with the cooking
process. The strawberry honey butter is finished cooking 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 hot butter into a hot jar leaving a 1/4 inch headspace. Remove air bubbles with a headspace tool. 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.
- Once the water is boiling, process the jars for 10 minutes, adjusting for altitude. Turn off the heat, remove lid, and let jars stand in the water for 5 minutes.
- Remove the jars and let them cool undisturbed for 12-24 hours. Check lids for seal, they should not flex when the center is pressed.
I followed your recipe but it is not turning out as thick as I would prefer. Any suggestions on how to thicken it up?
It may need to be simmered for longer depending on how juicy your berries are.
What does the storage look like for this? Is it shelf stable or does it need to be refrigerated? How long is it good for?
This is a canning recipe, so as long as you water bath can it, it’ll be shelf stable for 18+ months.
Thanks for sharing the great recipe! I ran out of honey and used Hot Honey for the remainder. Your recipe is a hit at our house!!
Great idea. Enjoy!
Can you use frozen if strawberries are out of season?
Absolutely!
I love to add 1 cup of diced jalapeño to this. My family loves it. Make sure to remove seeds and membranes.
Yum. Enjoy!