Strawberry Butter

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Prep: 30 mins Cook: 15 mins Level: Easy

Serves: 8

16 cups Strawberries, Hulled
1 whole Batch Of Strawberry Pulp Leftover From Making Strawberry Syrup Of Anykind

1-1⁄2 cup Sugar

4 Tablespoons Strained, Fresh, Lemon Juice

7 jars 1/2 Pint For Canning, Including Lids And Rings, Sterilized In Hot Water And Dried.


Put hulled strawberries into a non reactive pan over medium to high heat and bring to a simmer, stirring frequently. Once simmering, continue to cook for 5 minutes. Remove from heat and gently pour into a very fine mesh sieve or jelly bag (these can be bought at most grocery or canning supply stores) and let the juice drain out into a bowl. Once the juice has stopped dripping you have your strawberry pulp left in the bag or sieve. The juice can be used in other recipes for syrups or jellies if you wish.

Puree the strawberry pulp in a food processor or blender.

Put the pulp and all remaining butter ingredients in a wide, nonreactive preserving pan (or stock pot).

Cook over medium or medium-low heat, stirring constantly to keep it from sticking, until the mixture is very 

thick and a couple of shades darker, around 15 minutes.

This recipe usually makes about 7 1/2 pint jars.
Ladle the mixture into jars, assemble lids and rings and process in a boiling water bath for 5 minutes.

** Note from Chella The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.**

Recipe adapted to our taste orginal recipe you can find with the link below.