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Homemade slow cooker strawberry butter in a jar with fresh strawberries.

Slow Cooker Strawberry Butter

A bright, spoonable strawberry butter made slowly in a crockpot, offering deep flavor without the need for pectin.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 10 servings
Course: Condiment, Spread
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

For the Strawberry Butter
  • 3 pounds fresh strawberries (stem removed) Buy ripe but firm strawberries.
  • 1/3 cup honey A mild-flavored honey is recommended.
  • 1/2 cup granulated sugar Standard white granulated sugar for best results.
  • 1 teaspoon lemon juice Fresh-squeezed lemon juice is best.
  • 1 pinch salt To enhance flavors.
  • 2 teaspoons vanilla extract Add at the end for flavor boost.

Method
 

Preparation
  1. Place the strawberries, honey, sugar, lemon juice, and a pinch of salt into a slow cooker and stir gently to combine.
Cooking
  1. Cover and cook on low for 6–7 hours, stirring occasionally.
  2. Remove the lid and use an immersion blender to puree the mixture until smooth.
  3. Continue cooking uncovered on low for another 1–2 hours, stirring occasionally, until the mixture thickens to a spreadable consistency.
  4. Stir in the vanilla extract at the end of cooking for flavor lift. Taste and adjust with salt or lemon if desired.
Cooling
  1. Let the strawberry butter cool slightly, then transfer into sterilized jars while warm. Seal and cool to room temperature before refrigerating.

Notes

Store in sterilized jars with tight lids in the fridge for up to 2 weeks. For freezing, use airtight containers leaving 1/2 inch headspace.