So I know that strawberries aren't in season anymore, but I couldn't resist a large, inexpensive bag of frozen strawberries at the wholesale club last week. I just had a feeling it was a canning-kind-of-weekend and strawberry butter was the first thing that popped into my mind.
Made similarly to the blueberry butter that I made this summer (and subsequently the cherry butter that I made and never blogged), this might be my most favorite one yet. It is seriously good. And since I use apple juice and only a little sugar, it's healthier than most jams.* Right?
One six pound bag of frozen berries yielded 3 1/2 pints. And I'm not sure if that will be enough. But since they are frozen and available throughout the year, I might be able to resist making more. For now.
*I used approximately 2 cups of apple juice and 2 cups of sugar for 6 pounds of strawberries.