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.
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