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Add the butter to a bowl (of a stand mixer, if using a stand mixer). Using a stand or electric mixer with the whisk attachment, whip the butter for 2 to 3 minutes until pale and fluffy.
Add the whipped butter to a piping bag (with a star piping tip) or zip seal bag. Cut a hole in the tip of the bag.
Pipe about 87 grams or 3 ounces of butter on the sides of each jar.
Chill the jars in the freezer for 10 minutes, until the butter is solid to the touch.
Pour about 137 grams or 4.75 ounces of honey in the center of each jar (not directly on the piped butter stripes) in order to maintain their positioning.
Close the honey butter jars with a lid.
Place a fabric square on each lid.
Place an elastic band on top of each piece of fabric to secure it on top of the lid and create a ruffled effect on the edges.
Lastly, tie the fabric with a ribbon, on top of the elastic band.
Store the honey butter jars at room temperature, to serve.
Store the honey butter jars in the fridge, up to a few weeks.
Serve on toast, porridge oats or drizzled on a slice of cake. Use it in a marinade for fish and veggies.