Crockpot Strawberry Honey Butter
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With the 16 quarts of strawberries, I ordered from one of my local farms. I needed to figure out something to do with them. I made my standards Strawberry Vanilla Jam, Strawberry Balsamic Jam, Strawberry Fig Jam, and Strawberry Short Cake but still had 2 quarts leftover. So I asked my fiance what he would like to see. His response “can you do something with honey, Honey?” Yeah, I can do that.
I started by checking out cookbooks and other blogs to see what others are doing. I’ve visited and found that many there are a few different ways to cook strawberries with honey. As today is a bit hotter then I’d planned for, I decided to use my faithful small crockpot. This crock pot has been with me since college and works wonderfully for all my small projects and dinners for two. I am aware that crock pot’s are against the rules at colleges, I used it anyway.
My strawberry honey butter recipe is adapted from the Food In Jars recipe “Strawberry Maple Butter.” The recipe is featured in Marisa McClellan’s book “Naturally Sweet Food in Jars.” In the recipe, she uses her crockpot to cook down strawberries before canning them, which is perfect for a hot day.
I have used Honey and Maple Syrup interchangeably in the past. Both add different flavor notes to a recipe. The honey that I bought at my farmers market is sweet and floral which will play delightfully well with strawberries.
This recipe can be doubled easily! Just work in batches so you do not overload the motor of your blender.
In your blender or food processor, puree the strawberries to a consistency that is of a smoothie. It does not need to be liquefied but you need to break down the fruit into small pieces.
Strawberry butter depends on the moisture being cooked away. Keeping a lid on the crockpot will lead the moisture to be returned to the strawberries. After the first hour of cooking is done, create vents by sticking chopsticks or a wooden spoon between the crockpot and the lid. This will allow air to escape and protect your counter from splashes. I use two chopsticks for this.
Additionally, an important part of that first check is to make sure you remembered to turn on your crock-pot or to make sure you have it turned to LOW. I have mis-set or forgot to set my crock-pot on more then one occasions.
If you are new to canning, please refer to my Introduction to Canning.
Strawberry Honey Butter
- Crock Pot
- Food Processor or Blender
- Wooden spoon or chopsticks
- Mason Jars
- Water Bath
- 2 Quarts Strawberries leafs and stems removed
- 1/3 cup Honey
- 2 tbsp Bottled Lemon Juice
- Hull the strawberries by removing the leaves and stems. Put in the bowl of a Food Processor or Blender. Blend till smooth. You might need to work in batches due to the size of your food processor or blender.
- Transfer strawberry puree into a crock pot. Mix in honey and set to LOW.
- After 1 hour stir the strawberries. Return the lid to the crockpot and place chopsticks/handle of a wooden spoon between the lid and the crockpot. This creates vents for steam to escape.
- Check and stir the strawberry butter every hour. You are looking for this to cook down to the consistency of a spreadable ketchup.
- When the strawberry butter is almost ready, add lemon juice and prepair a water bath for canning.
- When funneling the strawberry butter, leaving 1/2 inch headspace in the jar. Wipe clean the jars before applying the lids and rings. Process in the water bath for 15 minutes.
For more recipes, make sure to check out my recipe index.
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