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laurieclark
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PdfPuree strawberries in a food processor or blender.
Add all ingredients, EXCEPT vanilla extract into a large pot.
Cook over medium heat, stirring frequently to prevent scorching and bring to a boil.
Reduce heat and simmer for 70 - 90 minutes. Continue to frequently stir.
The strawberry honey butter will be finished once it is thicker and darker in color.
Remove from heat and add vanilla extract, and stir gently to incorporate.
Can be canned, stored in the refrigerator for 2 weeks or frozen for 6 -9 months.
Canning: Prepare jars and water bath. Ladle the hot honey butter into the jars, leaving ¼ inch at the top. Wipe the rims. Seal and process in the water bath for 10 minutes for half pints or 15 minutes for pints. Remove jars and leave them undisturbed for 12 - 24 hours before checking the seal.