Balsamic Strawberry Butter with Chiles

Author Debi


  • 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


  1. 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.
  2. Strain puree through a fine-mesh sieve back into a clean large heavy saucepan. Add balsamic vinegar.
  3. 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.
  4. 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.

Recipe Notes

Makes about 1 to 1 1/2 cups preserves