Just over a week or so ago, I was caught up by Spring fever and found myself throwing caution to the wind and buying strawberries way out of season and imported from far too far away. The result was a heap of the worst strawberries you ever did taste. I gave a call out for ideas and though some were great, none really inspired me.
I did what any hard core kitchen love maker would do, I got a little little experimental. Though perhaps my punishment for buying these bad strawberries out of season should have been to eat them just the way they were, to drill home the lesson in patience, instead, I turned them into the sweetest, most delicious concoction I ever did taste. Strawberry Butter.
Being the brave kitchen love maker that I am, I also decided that I would film the experiment. Good or bad, I would document the evolution of a recipe for all to see and vowed to show it, no matter what the result. Fortunately, it worked swimmingly well- but as I say in the video, please wait until strawberries are in season where you live before you give this one a go.
This can be used in place of jam, over ice cream, or just licked right off the spoon! It is that good.
Strawberry Butter
3-4 cups strawberries- remove stem
2 apples, cored and cut into chunks
1/3 cup honey
2 tsp vanilla extract
1/4-1/2 tsp cinammon
- Puree together the apples and strawberries until smooth in your food processor or vitamix
- Pour apple and strawberry mixture into a pot and mix in honey, vanilla and cinnamon
- Bring mixture to a boil, stirring occasionally
- Reduce to simmer and continue to stir every 4-5 minutes or so
- Cook for about 30 minutes or until desired consistency is reached.
- Pour into jar, (if canning, do your canning thing) and allow to cool
- Store in the fridge.
OH WOW! this looks amazing! I love strawberries. YUM! I like how you do tutorial videos all the time its great!
hmf..I need a vitamix!! I have a regular blender (no food processor) and my life so miserable! *okay maybe thats a bit dramatic but still….
p.s. Your kitchen looks so trendy and welcoming.
petitfoodie.com
What a great idea!! I’m going to try it.
[...] Good From Bad: The Strawberry Experiment Collected by Megtelpner 00 mins ago from meghantelpnerblog.com // Event.onDOMReady(function() { // sizeText($(‘video_title’), 475); // }) collect this [...]
[...] Update: I ended up doing something delicious with them! Check this. [...]
[...] Banana Coconut Almond Heaven [...]
[...] really only a matter of time. For now- I’ll stick with my banana pancakes with a dollop of my homemade strawberry butter and my own freshly grated [...]
Hey Meghan!
I made this recipe today and it turned out wonderful! I was a little apprehensive because I made it in my dorm room (with a bullet blender) and in the community kitchen, but it still was great! I switched agave for honey. Thanks for the wonderful recipe!!
[...] Anyway- I had rhubarb getting flaccid in my fridge and so decided to give it a go with the same recipe I used for my Strawberry Butter. [...]
So, I went a little nuts at the organic farm outside of town.
I ended up picking three huge baskets of the gorgeous strawbs!
Although one basket was eaten, and the other frozen. One basket has been sitting in the fridge, and at one point was attacked by a rogue cucumber.
So strawberry butter it is! I’m sure when I crack open a jar in the dead of winter I will get a little misty eyed.
I’m addicted to your fruit butter recipes!
Next up, peaches?
How long will an opened jar of this keep in the fridge?
Thanks!
And the vitamix is absolutely the single greatest food appliance! It can do anything (accept maybe my laundry). I didn’t really believe I would use it as much as I do.. If you are serious about the vitamix- in my store section I have a link with a coupon code that could get your free shipping.
And shame you don’t live closer. You could come cook with me!
Love when people get experimental! Enjoy the sweetness.
Until you see furry stuff on top
Keep the jar sealed, the rim clean and do your best to keep remnants off the side of the jar. Should keep for about a month or you could always freeze some it… but it is so good- pretty sure it will be gone before you have to worry about it.