This easy, delicious Strawberry Honey Butter combines fresh strawberries and sweet honey to create a luscious, fruity spread that’s perfect for biscuits and bread.
This post is sponsored by Ball® Fresh Preserving. All opinions are 100% mine.
If you’ve been a regular reader here at A Family Feast, then you know we are ALL about home cooking.
For us, homemade is best – not only because it tastes better, and you know exactly what ingredients are in your food, but we also feel that cooking (and serving) home-cooked foods to our family and friends is one of the best ways to show care and love to our family and friends.
I have to say, I also find it so incredibly rewarding to open up our pantry, take a peek inside, and see colorful jars of foods that we’ve prepared and canned ourselves from fresh seasonal ingredients and garden-grown vegetables and fruits. (Our family and friends always love to receive a jar or two as well!)
This summer, we’re thrilled to be partnering with Ball® Fresh Preserving to share some wonderful and creative, kitchen-tested recipes that you can make and can at home yourself.
Ball® Fresh Preserving is a trusted brand in canning as well as a great resource for new and experienced home canners. Their website, BallHomeCanning.com, has a fantastic variety of recipes with flavor pairings and ingredient combinations, that I think you’ll really enjoy making (and tasting) at home.
Today’s recipe – this luscious, creamy Strawberry Honey Butter – combines fresh strawberries with sweet local honey, plus a splash of vanilla and lemon, to create a really wonderful spread for freshly baked biscuits and bread.
It’s a super easy recipe – just puree the washed and hulled strawberries in a food processor, then cook it down with honey, sugar, vanilla and lemon juice until it creates a rich, thick, spreadable fruit butter.
This Strawberry Honey Butter is absolutely delicious, and the sweet strawberries are wonderfully complemented by the deep, rich honey flavor undertones. (You won’t find this delicious spread at a store!)
We used Ball® Aqua Vintage Jars to can our Strawberry Honey Butter. Aren’t they beautiful?
This year marks 135 years of the Ball® Jar with the release of their NEW Aqua Vintage Jars. These Collector’s Edition mason jars feature a vintage design, color and logo originally produced between 1910 and 1935. Safe for canning, the Ball® Aqua Vintage Jars are available in Quart, Pint and Half-Pint Sizes.
For additional recipes and promotional offers, visit www.BallHomeCanning.com. #BallProudlyHomemade
PrintStrawberry Honey Butter
Recipe reprinted with permission from BallHomeCanning.com
- Prep Time: 2 hours 25 minutes
- Cook Time: 90 minutes
- Total Time: 3 hours 55 minutes
- Yield: 4 half-pint jars 1x
- Category: Jams, Jellies & Spreads
- Method: Canning
- Cuisine: American
Ingredients
3 lbs. washed and hulled ripe strawberries
3/4 cup honey
3/4 cup granulated sugar
1 tsp. bottled lemon juice
2 tsp. vanilla
1/4 tsp. salt
Instructions
- Prepare boiling water canner. Heat 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.
- 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 water is boiling, 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.
Notes
Pairs well with: Biscuits or Scones
I can’t find where it says how long this would keep for. Could I make this without the canning process knowing that it would not keep for very long even if I refrigerate it?
Hi Joanne – I will reach out to our contacts at Ball to see if they can help answer your questions. With the July 4th holiday and weekend, I may not get an answer for you until next week. I will respond as soon as I hear back.
Hi Joanne – My contact at Ball replied: For the Strawberry Honey Butter….it should stay fresh in the refrigerator for up to three weeks, and it should be fine in the freezer for up to a year. Hope that helps!
This recipe looks so good! Do you know if it can be frozen instead of canned? I love to make freezer jam but am so over canning.
Hi Terry – I don’t know!
Thanks so much for the strawberry honey butter recipe. I would love to win the aqua canning jars. They are so pretty. I would like to know how to can dilled green beans. They are one of my favorites.
Judy in Texas
Hi Judith – You should definitely check out the BallHomeCanning.com website – they have a recipe for dilled green beans here: https://ballhomecanning.com/recipes/spicy-mixed-dilly-bean/
I would love to make your strawberry honey butter. I have never canned before but have started collecting the tools I need to get started and reading recipes on line. Thank you for this one.
I love honey butter and never thought to make a strawberry version! I would definitely try this right away if I won!!
I’d like to try canning orange marmalade.
4 half pint (Ball website) or 4 pint jars (you) ?
THANKS for catching that Mitch – it’s half pint – I will fix right away! Appreciate the head’s up!