This fruit butter will turn you into a bread baker! You’ll want to have fresh bread around just to eat this delicious spread. You can also use it to cook scrambled eggs or make an omelette–though don’t use too high a heat. Or melt and pour over popcorn or pancakes. Other summer fruits are good here, too.

1 1/2 c strawberries, hulled
2 T honey or agave
2 t lemon or orange juice
1 stick (1/2 c) unsalted butter, softened

1. Purée the strawberries in a food processor. If you don’t mind the strawberry seeds, transfer the purée to a saucepan. Otherwise, put the purée in a strainer and force it through into the saucepan. Compost the remains. Add the sweetener and juice. Bring to a gentle boil and simmer, stirring for about 3 minutes, or until the mixture has thickened.

2. Now, you can transfer the thickened mixture to a bowl and add the softened butter, creaming the two together. Let this mixture sit for about an hour before transferring to a jar or other storage container. Or, you can put the butter into the hot strawberry mixture, thereby melting the butter. Then, transfer to a jar or other storage container and refrigerate until firm.

3. Refrigerate leftovers and try to remember to bring it out before using for ease of spreading.