Fruit, honey, butter.

 Get to it.

Honey Butter

2 cups fruit (Strawberries, black raspberries, blueberries, peaches, whatever you’ve got.)

1 cup honey, divided

4 sticks butter

Bring the fruit and a few tablespoons of the honey to a boil.

Cook at a rolling boil for 5-7 minutes, stirring regularly.

Allow the fruit to cool completely.

Add the rest of honey to the fruit.

Whip the butter.

Add the fruit and continue whipping 2-4 minutes.

Store in airtight containers in fridge or freezer.

Notes:

This recipe fills 4 or 5 half-pint jars. It can be divided or multiplied.

If using raspberries, push the fruit through a fine sieve after boiling to remove seeds and larger pulp. If using peaches, peel.

The consistency of your butter will vary depending on the moisture in the fruit and the temperature of the butter and the room you’re working in, and will firm up a bit after it’s been refrigerated. It may come out slightly different each time you make it, but it will always be delicious.