{This post is sponsored by Ball® Home Canning}

Late spring and early summer means 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 ways to use and preserve them. Strawberries are one of my favorite things to preserve because they are delicious and my family loves strawberry jam. This recipe for strawberry honey butter is truly amazing and I know it will be a new favorite in your household!

Proudly Homemade Preserves

Preserving foods that my family loves to eat is so rewarding, especially because I know exactly what is in it. Knowing what is in my food is important to me, even more so now that I have a toddler running around!

What’s even better is 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!

Ball® Canning makes it easy to make your own #BallProudlyHomemade food too! Head on over to the Ball Home Canning website to find more great recipes, as well as promotional offers (all of June you can get a free Ball® Real Fruit Classic Pectin when you buy a pack of Ball® Aqua Vintage Jars  and upload your receipt)!

This also marks the 135th anniversary of the Ball® Jar! In celebration Ball® Fresh Preserving is offering these gorgeous Aqua Vintage Jars that I absolutely love. Aren’t they just perfect? They feature the vintage design, color, and logo originally produced 1910-1923!

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. 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.

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 peach jam later this summer? Or spiced apple butter 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!

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4.41 from 5 votes

Strawberry Honey Butter

This strawberry honey butter is an easy and delicious recipe for homemade preserves. Fresh strawberries and honey make it so much better than store bought jam! This recipe makes 4 half pint jars.

Course Condiment

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Canning Time 10 minutes

Total Time 2 hours

Servings 64 servings

Calories 28kcal

Author Colleen @ Grow Forage Cook Ferment

Equipment

• 4 half pint Ball® Jars with lids
• Food Processor
• Large Pot
• Jar Lifter
• Ladle
• Water bath canner

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 (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.

Nutrition

Serving: 1Tbsp | Calories: 28kcal | Carbohydrates: 7g