Slow Cooker Strawberry Butter (Print-Friendly Format)
Sweet, luscious strawberry butter with vanilla, slow-cooked to perfection. Spread on toast, pancakes, or share as a gift.
# Ingredients You’ll Need:
01 -
1.36 kilograms fresh strawberries, stems removed
02 -
80 millilitres honey
03 -
100 grams granulated sugar
04 -
1 teaspoon lemon juice
05 -
Pinch of salt
06 -
2 teaspoons vanilla extract
# How to Make It:
01 -
Place strawberries, honey, granulated sugar, lemon juice, and a pinch of salt into the slow cooker. Stir gently to integrate all components.
02 -
Cover and cook on low heat for 6 to 7 hours, stirring occasionally, until the fruit mixture thickens and deepens in colour.
03 -
Remove lid and blend the contents using an immersion blender until completely smooth. Alternatively, transfer mixture in batches to a countertop blender. Exercise caution with hot liquid.
04 -
Continue cooking uncovered on low for 1 to 2 additional hours, stirring occasionally until the butter reaches a thick, spreadable consistency.
05 -
Incorporate vanilla extract, stirring thoroughly at the end of the cooking process.
06 -
Allow to cool slightly, then transfer the strawberry butter into a sterilized jar for storage.
# Extra Tips:
01 -
Ensure jars are properly sterilized before filling to maximize shelf life and food safety.
02 -
Strawberry butter can be refrigerated for up to two weeks or frozen for extended storage.