Unlike the jam alternative, strawberry butter is a delicious, spreadable sauce that can’t be beaten. Made from fresh fruit, it’s a super simple recipe made with only four ingredients. While it can be kept fresh in the refrigerator, this butter is especially good when it’s canned for shelf-stable storage. Either way, there’s never a better time than now to make this recipe.
- 3 lb strawberries, cleaned and hulled
- 1 1/2 cups white granulated sugar
- 2 tbsp lemon juice
- 2 whole vanilla beans, sliced in half lengthwise
- Place the cleaned and hulled strawberries in a large 6-quart heavy-bottomed stock pot or Dutch oven. Add the sugar and lemon juice. Use a potato masher to roughly mash the fruit and draw out the juice to mix with the sugar. Add the sliced vanilla beans and place over medium heat. If canning, have the water bath, jars, lids, and rings ready.
- Slowly bring the mixture to a boil, stirring to ensure the sugar is not sticking to the bottom and is dissolving. Once boiling, combine to stir and boil until it is at a rolling boil. A rolling boil is a boil that will not stop when stirring and continues to boil. Adjust heat as needed to keep the rolling boil for 20 minutes. Skim any foam that forms on top off and set it aside.
- Once the mixture has boiled for 20 minutes, remove it from the heat. Pull out the vanilla beans and squeeze out any remaining seeds from the middle into the mixture. Using an immersion blender or canister blender, blend the mixture until smooth.
- Pour the strawberry butter into prepared 8-oz jars. If storing in the refrigerator or freezer, pour into containers and cool. If canning, water bath the jars for 10 minutes. Once the jars are finished, remove them from the water bath. Cool for 12 hours before removing the rings to check the integrity of the seal.