Time to begin canning season 2025. First up is an amazing strawberry honey butter from the Ball Canning book. The ingredients are all local, within minutes of home: Strawberries are grown at Kiwan Farms and the honey is from the Henri Dignard Farm in Embrun, just a short distance from Ottawa.
This butter is sweetened with 3/4 cup of honey and the same amount of sugar. It’s perfect on biscuits or breads…
Makes approximately 3 250ml jars.
Ingredients
3 lbs washed and hulled ripe strawberries
3/4 cup Honey
3/4 cup Sugar
1 tbsp Lemon juice
2 tsp Vanilla
1/4 tsp Salt
Directions
Purée strawberries in the bowl of a food processor. Combine strawberry purée with the remaining ingredients in a deep pot set over medium heat. Bring the mixture to a boil stirring frequently to prevent scorching. Lower the heat and simmer until the mixture is very thick, about 60 - 90 minutes, stirring frequently. The strawberry butter is ready when it holds its shape on a spoon.
Ladle the hot butter into hot clean jars, leaving a 1/3 inch headspace. Remove air bubbles, wipe the jar rims and place the lid on the jars. Place jars in the steam canner and process for 10 minutes. At the end of the 10 minutes, carefully remove the lid on the pot, turn off the heat and let the jars sit in the canner for about 5-10 minutes.
** I made two batches instead of doubling this recipe. If you double, you risk over cooking the strawberry purée.
Enjoy!
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