How to Make Strawberry Butter

 

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I get flats of strawberries at a local farm which carries strawberries from the Niagara region that are everbearing….that means we can still get relatively local strawberries for longer than a month (which is usually how long the strawberry farm I visit carry their berries).  But, it’s a bad thing for me because, knowing it will end soon enough, I buy waaaayyy too many than we can consume before they start to go bad (farmers hint:  REAL strawberries that are picked at their peak – not like the berries that come from California that are picked green and shipped in gas filled trucks to ripen on the way here – should and will go soft and eventually moldy very quickly). So, I was browsing through some fellow blogger’s websites for some ideas and I came across raspberry butter over at Simple Bites (the cutest mom from Quebec).  I thought I could do the same with strawberries and, the last time I made compound fruit butter for a brunch I had, it was a hit. So, why not try again?
Ingredients:
4 tbsp honey
1 c strawberries
1 pound (2 cups) butter at room temperature

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Place honey and berries in a small sauce pot and heat to boiling while crushing the berries (a potato masher works great!)

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Cook to boiling and then transfer to a container to cool

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Refrigerate mixture until it is cool (probably for an hour)…hint: why not cook the mixture in the morning while you’re getting lunches ready and then finish the butter when you are back in the kitchen making dinner later?  I know, I know…that’s silly…but I think about food all day long.  I will make jam in the morning before I have my first coffee but I will also leave the house without combing my hair!

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Place strawberry mixture in the food processor and puree

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Add butter and process again…

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Keep mixing and scraping and mixing and scraping until it is uniform in texture

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Have it on toast, or crackers or bagels or scones or pancakes…you get it, right? Put the rest in small mason jars and freeze for a few months…it makes nice hostess gifts too!
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