Directions
1. Place the chopped strawberries in a slow cooker.
2. Add the granulated sugar, brown sugar, lemon juice, and vanilla extract. Stir to combine.
3. Cover and cook on low heat for 6-8 hours, or until the strawberries are very soft and the mixture has thickened.
4. Use an immersion blender to puree the mixture until smooth. Alternatively, let it cool slightly and blend in batches in a regular blender, then return to the slow cooker.
5. If the butter is too runny, continue cooking on low heat with the lid slightly ajar for 30 minutes to 1 hour, stirring occasionally, until desired thickness is reached.
6. Once done, let the strawberry butter cool completely, then transfer it to sterilized jars. Store in the refrigerator for up to 3 weeks or freeze for longer storage.
Variations & Tips
For a spicier twist, add a pinch of ground ginger or nutmeg along with the cinnamon. If your family loves a hint of tropical flavor, try adding a bit of coconut milk after blending. For those who prefer a less sweet version, reduce the sugar to taste, keeping in mind that reducing sugar will also reduce the preservation time. If you have picky eaters, consider blending the butter a bit longer for an ultra-smooth texture they won’t be able to resist.
