Canning Strawberry Butter Recipe

As you know, I recently posted about canning Strawberry Syrup & I had leftover strawberry pulp.  I asked some friends what to do with this pulp, and one of them recommended Strawberry Butter.
So that's exactly what I decided to try!  And man oh man - am I ever happy that I did!  It is scrumptious!!!!!We  had friends visiting from out of state and so we were able to try this on biscuits.  The whole jar was gobbled up!!
Go ahead, try this recipe so you can have it at your next brunch.


Strawberry Butter Recipe

2 cups strawberry pulp (roughly 12 cups strawberries)
2 cups sugar
2 tbsp lemon juice

To get the pulp, first wash and hull 12 cups of strawberries.  Add the berries to a pot of 1/2 - 1 cup of water.  Boil for 5-10 minutes, then reduce heat and simmer for 20 minutes.  Place in a colander to drain for several hours if you wish, or press as much juice out as you can,  The pulp is what is leftover in the colander.  (Need a recipe for the juice?  Click here.)
Put pulp back into stock pot.  Add in the sugar and lemon juice.  Mix well.  Cook the mixture on low and let it thicken.  For me, this didn't take but maybe 30 minutes.  But it will all depend on how thick or thin you want your butter.
When it is the consistency you want - ladle into hot jars, leaving 1/2 inch of headspace.  Process in a water bath for 10 minutes.

Enjoy this on biscuits, sliced bread, muffins, pancakes, & waffles!!

Looking forward to hearing if you like this recipe as much as I do!

As always, if you have a recipe you want me to try for you - leave a comment below!

Thanks for reading & happy canning 😊

The BEST Strawberry Syrup you will ever have!

There is nothing more delicious than homemade Strawberry Syrup.  Envision it over some delicious waffles, pancakes, crepes, or ice cream.  Do I have you hungry yet?  I hope so!
For several years I have been on the hunt of a good strawberry syrup.  And this year was finally THE year!  It's a crowd pleaser so far, and that is with just a dozen or so that has tried it so far!  So go ahead, try it out for yourself.

First you want to wash, hull & cut the strawberries into fourths.  Measure them out to at least 6 cups.

Now put them into a large pot with a small amount of water - around 1/2 a cup or so.  Boil them for 5-10 minutes, then reduce to simmer for 20 minutes.  Dump them into a colander.   I put the colander over a measuring cup to make it easier to see that I have hopefully around 2 cups of juice.  You can leave them in the colander for several hours to drain, or you can speed up the process like I love to do😉

Now add your juice to a large pot (I reuse the pot I boiled them in) - and add sugar & lemon juice.  Bring these to a boil.
While this is starting to boil, mix your water and clear jel in a separate container.  Once the juice boils, add the clear jel mixture & stir while boiling for 1 minute.  It will really start to thicken because of the clear jel.
Ladle into your jars, wipe the rim, lid and water bath for 15 minutes.

Presto!!!  Strawberry syrup is made!!!

🍓Happy Canning!!!

Strawberry Syrup
1 batch yields roughly 28 oz 

6 cups of washed, hulled, and quartered strawberries

1/2 cup water

3/4 -1 cup sugar

2 1/2 tsp lemon juice

1/3 cup water

2 1/2 tbs Clear Jel

Place strawberries and around 1/2 cup water in pot.  Bring to boil and let boil for no more than 10 minutes, stirring occasionally.  Reduce to simmering for 20 minutes.  You are breaking down the berries to get as much juice extracted from them as possible.  Now place them in a colander over a measuring cup. Let drain for a couple hours, or like I do - speed up the process by stirring them up.  You need at least 2 cups of juice.

Now take your strained juice and put in a pot (I reuse the pot I just boiled them in).  Add your sugar & lemon juice.  Bring this to a boil.  In a separate container whisk together very well the Clear Jel and 1/3 cup water.  Once the juice is at a boil, add in the Clear Jel mixture and stir for one minute on a hard boil (a hard boil is one that can't be stirred down).  Remove from heat and ladle into your clean and warm jars.  Leave 1/4 - 1/2 inch headspace.  Wipe rims and sterilized lids and bands - just tightened to finger tight.  

Hot water bath jars for 15 minutes. 

 

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Chocolate Strawberry Sauce

Mr. Homemade Canner loves the chocolate syrup and strawberry syrup I can, so I wanted to try something new - Chocolate Strawberry Sauce. Yuuuummmmm!

Fresh Strawberries

Unfortunately where I currently live, I couldn't pick my own strawberries. 😭  So I "picked" my strawberries at a local Aldi for $1.19/lb!!  Then I washed them & hulled them --- removed the stems ---- then cut them in half.  Typically recipes want you to use a potato masher to mash them, I find I want to do it quicker than that (Plus I threw mine out in a recent move since I never used it!), so I used my cup blender to get them smashed up a bit.

Here they are after I have blended them, I dump them into my measuring cup for ease

At around 6 cups of smashed strawberries, I dumped them into my cooking pot.  I added 4 tbsp of Lemon juice, 6 tbsp of Pectin, & 2/3 cup of Nestle unsweetened cocoa powder.  Whisk very well and let it come to a boil.  Once boiling, add 4 cups of sugar all at once and return to a full boil.

Boil hard one minute and then ladle that bad boy on into your canning jars for processing for 10 minutes!

Want to see the end result??  Of course you do!

Came out a bit gelled.  I'm passing it around to family and friends to taste test!!  

Ingredients:

2/3 cup Nestle unsweetened Cocoa Powder

6 tbsp Ball Pectin

6 cups crushed/smashed strawberries

4 cups sugar

4 tbsp lemon juice

Directions:

Prepare your boiling water canner.  Heat jars and lids.

Place strawberries into large pot.  Whisk in Cocoa, Pectin, & lemon juice.  Bring to a rolling boil, stirring frequently.  Add sugar all at once and return to a rolling boil.  Boil hard for 1 minute and stir.  

Remove from heat.  If you like, skim off any foam (I didn't have any with this recipe.)

Ladle into jars leaving 1/4 - 1/2 inch headspace.  Wipe rim.  Apply lid and band just fingertip tight.

Process jars in water bath for 10 minutes.  

Remove jars and place where they can cool for 24 hours. 

Wait to hear the beautiful "ping" song as they seal shut!

Have a recipe you want me to try for you - let me know!  

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