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Canning Strawberry Rhubarb Butter

Canning Strawberry Rhubarb Butter

Canning Strawberry Rhubarb Butter captures the essence of spring in a silky, spreadable form. This vibrant preserve balances the tartness of garden rhubarb with the sun-ripened sweetness of fresh strawberries, offering a velvety texture and deep fruit flavor.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 2 pints servings
Course: Preserve
Cuisine: American
Calories: 35
Ingredients Method Notes

Ingredients
  

  • Fresh Rhubarb
  • Ripe Strawberries
  • Raw Honey or Organic Cane Sugar
  • Fresh Lemon Juice
  • Vanilla Bean or Extract
  • Pinch of Sea Salt

Method
 

  1. Prepare the Fruit: Wash rhubarb and strawberries; trim rhubarb ends, slice into half-inch pieces, and hull strawberries.
  2. Macerate the Mixture: Combine fruit with sweetener and lemon juice; let sit for 30 minutes.
  3. Initial Simmer: Bring mixture to a gentle boil, then reduce heat and simmer for about 20 minutes.
  4. Puree the Butter: Use an immersion blender to blend the mixture until smooth.
  5. Reduce and Concentrate: Continue simmering until thickened, about 45 minutes to over an hour.
  6. Prepare the Canner: Fill water bath canner and sanitize jars.
  7. Fill the Jars: Ladle butter into warm jars, leaving 1/4 inch headspace.
  8. Process the Jars: Seal jars and process in boiling water for 15 minutes.
  9. Cool and Set: Remove jars, let cool for 24 hours.

Notes

Ensure the mixture reaches the appropriate thickness using the "plate test". Maintain lemon juice for acidity.