Ingredients
Here’s what you’ll need to make this slow cooker strawberry butter recipe:
For the Strawberry Butter
- 6 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Optional Add-Ins
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 1 tablespoon honey
- 1 tablespoon maple syrup
- 1 teaspoon orange zest
- 1 tablespoon balsamic vinegar
- 1 cinnamon stick
Instructions
Making strawberry butter in the slow cooker happens in three main stages: cooking the berries down, blending them smooth, and reducing the mixture to a thick, spreadable consistency. Here’s how it comes together.
Wash the strawberries thoroughly, remove the stems, and slice the berries. Slicing them (rather than leaving them whole) helps them break down more evenly and release their juices faster once they start cooking.
Add the sliced strawberries, granulated sugar, brown sugar, lemon juice, lemon zest, cinnamon, and kosher salt to a 5- to 6-quart slow cooker. Stir well until the strawberries are evenly coated in the sugar mixture. Cover and cook on LOW for 5 to 6 hours or on HIGH for 2½ to 3 hours, stirring occasionally. You’ll know this stage is done when the strawberries are extremely soft and have released a generous amount of juice into the slow cooker.
Once the strawberries are fully softened, carefully blend the mixture using an immersion blender directly in the slow cooker until it’s completely smooth. If you don’t have an immersion blender, you can transfer the mixture to a countertop blender in batches, blend until silky, and then return it to the slow cooker. Be cautious when blending hot liquids in a countertop blender — fill it no more than halfway and vent the lid to let steam escape.
Stir in the vanilla extract. Leave the slow cooker uncovered and continue cooking on HIGH for 1 to 2 hours, stirring every 20 to 30 minutes. This uncovered stage is what transforms the mixture from a thin puree into a thick, glossy, spreadable fruit butter, since removing the lid allows excess moisture to evaporate.
To check whether your strawberry butter has reached the right consistency, place a small spoonful on a chilled plate for a minute. If it holds its shape without a watery ring quickly forming around it, it’s ready. If it still looks loose or a lot of liquid pools around the edges, continue cooking uncovered in 15-minute increments until it thickens properly.
Turn off the slow cooker and let the strawberry butter cool slightly before transferring it to clean glass jars or airtight containers. Refrigerate until completely chilled — the butter will continue to thicken as it cools, so don’t be alarmed if it still seems slightly loose while warm.