By Balsamic Strawberry Fruit Butter with Chiles, I mean fruit butter, like apple butter or pumpkin butter. Not the dairy kind of butter.
That thick sweet fruit spread that usually comes in the fall.
But, here, I’ve used summer strawberries. It’s really just a super thick jam. But, oh so delicious! All those strawberries cooked down for so long in order to get just their flavor, just their essence.
For those purists out there, you could make this without the balsamic and chiles. But, I like the added depth. The extra grown up flavors. The amount of chiles that I’ve added here don’t make the butter hot. In fact, if you’d like it hot, I’d suggest going with a fresh Habanero or a couple fresh Serranos.
My husband wants to try this as a BBQ sauce over ribs or chicken. It would be a great replacement for ketchup. My first thought was to try it over fresh mozzarella with fresh basil – like a Caprese salad. It would be great plain over a biscuit. Or, I might try it over vanilla ice cream, and see how it goes.
I don’t actually go through the canning process, but if you would like to do so, please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars.
Balsamic Strawberry Fruit Butter with Chiles Recipe
Balsamic Strawberry Butter with Chiles
- 4 cups strawberries washed, hulled, and halved
- 1/3 cup sugar
- 1 red California chile stem removed and coarsely chopped
- 1 chile de arbol stem removed and coarsely chopped
- 2 tablespoons balsamic vinegar
- Purée strawberries, sugar, and chiles in a blender until smooth. Pour puree into a large saucepan. Bring to a boil, lower the heat, and simmer for 20 minutes. Turn off the heat and allow the puree to sit and the flavors to blend.
- Strain puree through a fine-mesh sieve back into a clean large heavy saucepan. Add balsamic vinegar.
- Place the saucepan with the puree inside over medium-high heat, and bring the purée to a boil, then simmer over medium-low heat, stirring occasionally (more frequently toward end), until thick enough to mound slightly. The puree will have reduced to about 1 to 1 ¼ cups in about 45 minutes to 1 hour. It will also be darker in color.
- While the butter is cooking, prepare (get out and make sure they are squeaky clean) the jars you’ll use to store and/or give away the preserves. Transfer cooked fruit butter to clean ready jars.
Makes about 1 to 1 1/2 cups preserves