Over the weekend someone shared a picture of Strawberry Butter they had made. I wrote her and asked for the recipe, and she sent it to me. It looked easy and we had three pounds of strawberries in the fridge so I made a batch and it was super easy and super delicious.
Vince was in town so I called him and asked him to bring home 6 pounds of strawberries. You know Vince . . he was delighted to stop by the grocery store.
After dinner, I got the second batch going. I made a double batch and it didn’t take long at all.
I used the steam canner which, in my opinion, is much easier than a typical stovetop canner and lets way less heat escape into the house.
I ended up with 13 half pints, 1 quarter pint and 3 pints of Strawberry Butter. To me, it tastes a lot like frozen strawberries that you buy (or used to buy) in a carton in the freezer section. They had sugar in them and I never was crazy about the mushy strawberries but I loved the liquid.
With the Strawberry Butter, the immersion blender is used so it really is like a sauce or a soft butter. There was a little bit that wouldn’t fit in the last jar so I dished us up some ice cream and poured it over the ice cream. It was delicious.
I’m thinking to spread this on toast or have it every now and then over ice cream, over brie or even over cream cheese with a few toasted nuts and sauteed jalapeno peppers would be delicious.