Berry Butter — Strawberry or Blueberry
Summer brings an abundance of strawberries, then blueberries, to our Tennessee farm. One of the many ways we enjoy berries is in berry butter. It’s delicious on toast or biscuits and is incredibly easy to make.
Making Berry Butter
We use berry butter the same ways we use jelly or jam, only it’s not quite as sweet. Also you don’t need to first butter the toast or biscuits, since the butter is already in there.
Cold berry butter is a bit stiff. But if you let it soften a few moments out of the refrigerator, it’s easy to spread.
The recipes for strawberry butter and blueberry butter are similar, differing only slightly. Since strawberries are juicier than blueberries, they take a couple of minutes longer to cook down. Also more of them are needed to get a strong berry flavor.
Once you start making berry butter, you’ll want to have it on hand all year long. When berries are out of season, we use berries stashed in the freezer for that purpose.
Here are my recipes for strawberry butter and blueberry butter. Each recipe makes about one cup.
Strawberry Butter
Stirring, bring to a boil
1 cup strawberries, mashed
2 tablespoons honey
Cook 6 minutes, continuing to stir,
until thick and reduced to half.
Cool. Then whip in
½ cup softened butter
2 tablespoons honey
Refrigerate in a covered container.
Blueberry Butter
Stirring, bring to a boil
½ cup blueberries
2 tablespoons honey
Cook 4 minutes, continuing to stir,
until thick and reduced to half.
Cool. Then whip in
½ cup softened butter
2 tablespoons honey
Refrigerate in a covered container.
Whether for breakfast, lunch, or an afternoon snack, try mashing a ripe banana on a slice of crisp toast slathered with berry butter of either flavor. What an absolutely scrumptious treat!
Yum yum, what an excellent idea ! Why didn’t I think of that ?
Thank you Gail !!!