Strawberry Butter

Name: Strawberry Butter
Cuisine: American
Ingredients: 3 Pounds Berries; 1.5 cups sugar; 2 tbsp lemon juice; 0.25 cup vanilla extract

Serves 1

Serves 1

Directions

1Remove the tops from your strawberries and add them to a pot over medium heat.
2Add sugar and lemon juice.
3Stir the mixture until well combined.
4Bring the mixture to a rolling boil.
5Keep the boil going for 20 minutes to help thicken everything to a butter-like consistency.
6Turn off the heat.
7Blend the berries.
8Add in vanilla extract.
9Ladle the strawberry butter into the hot jars.
10Wipe the rim with vinegar.
11Add your flat lids and rings.
12Close the jars tightly.
13Put it to the side and work on the next jar.

PotBlenderMason jarsLidsFunnelLadleWhite cloth

Open kettle canning is canning without a canner.
This method can be used for any high-acid food.
Food/brine must be at a rolling boil.
Jars and lids must be HOT.
Close the jars tightly.
Lids will seal on their own without using a canner.
Botulism doesn't exist in an acidic environment.
If you don't like rebel canning, you can water-bath this recipe for 10 minutes. This is for pints or smaller.
Work extremely fast when canning.
Work on each jar one by one.
Wipe the rim of the jar with vinegar.
Add flats and rings, a little tighter than fingertip tight.
The heat from the jars, lids, and strawberry butter will create the seal.
Do not add extract until the end so you don't kill the flavor off.

Serves 1

Serves 1

1Remove the tops from your strawberries and add them to a pot over medium heat.
2Add sugar and lemon juice.
3Stir the mixture until well combined.
4Bring the mixture to a rolling boil.
5Keep the boil going for 20 minutes to help thicken everything to a butter-like consistency.
6Turn off the heat.
7Blend the berries.
8Add in vanilla extract.
9Ladle the strawberry butter into the hot jars.
10Wipe the rim with vinegar.
11Add your flat lids and rings.
12Close the jars tightly.
13Put it to the side and work on the next jar.

PotBlenderMason jarsLidsFunnelLadleWhite cloth

Open kettle canning is canning without a canner.
This method can be used for any high-acid food.
Food/brine must be at a rolling boil.
Jars and lids must be HOT.
Close the jars tightly.
Lids will seal on their own without using a canner.
Botulism doesn't exist in an acidic environment.
If you don't like rebel canning, you can water-bath this recipe for 10 minutes. This is for pints or smaller.
Work extremely fast when canning.
Work on each jar one by one.
Wipe the rim of the jar with vinegar.
Add flats and rings, a little tighter than fingertip tight.
The heat from the jars, lids, and strawberry butter will create the seal.
Do not add extract until the end so you don't kill the flavor off.