Strawberry Lemon Butter is a wonderful sweet treat that is perfect on English muffins, biscuits, or any breakfast bread. It is easy to make and is perfect for a weekend brunch or put in a small jar/crock and take with a fresh batch of muffins in a basket to a neighbor, mom, sister, or friend for a small gift basket.
This recipe is a combination of several recipes I've tried over the years, and I took the best of each and made this current one. I love the option of using any flavor of Jam I want, not just strawberry.
Jan's Tip: The powdered sugar is optional, I prefer a bit of the sweetness it adds, but it also helps to thicken the butter if your jam and lemon juice makes the butter a bit to soft, So I always add it in.
Strawberry Lemon Butter:
Makes approx. 1/2 cup.
1/2 cup (1 stick) softened butter (not margarine)
1/4 cup Strawberry Jam/preserves
1 Tablespoon Lemon Zest
1 teaspoon lemon juice
1-2 Tablespoon Powdered Sugar (Optional)
In a mixing bowl, combine all ingredients, till well blended.
Store in airtight container in refrigerator.
Use within one week.
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