Raspberry Butter Recipe

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This raspberry butter could be the perfect topper for your morning toast!

This time of year provides some amazing produce. Bright colors, bursting natural flavors, and pretty much unlimited opportunities to make clean and healthy dishes.

Clean Eating Raspberry Butter

Raspberries are a favorite around here. In fact, it’s pretty tough for me to keep enough of them around to actually cook something with because they get sucked down nearly whole by a small little munchkin man I know of. He loves fresh raspberries and I certainly love that he loves them! What mom doesn’t want her child to eat lots of fresh produce?

But I did finally manage to have a few extra laying around recently, so I got in the kitchen quick before they disappeared. Needless to say, this raspberry butter disappeared almost as fast the fresh berries usually do. But at least I got a couple of licks off the spoon before it was gone.

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RASPBERRY BUTTER RECIPE:

Clean Eating Raspberry Butter

Raspberry Butter Recipe

A delicious spread for your morning toast.
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Course: Fruit
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 89kcal
Author: Tiffany McCauley

Ingredients

  • 6 oz. package fresh raspberries
  • ¼ cup honey
  • 2 cups water
  • 1 tsp. pure vanilla extract

Instructions

  • Combine all ingredients in a medium sauce pan and warm on medium heat until slightly watery. Watch closely so it doesn't burn.
  • Turn off heat and allow to cool for several hours. Transfer to a storage container and put in the fridge over night. It'll be ready for your morning toast.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 89kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 75mg | Fiber: 3g | Sugar: 19g | Vitamin A: 14IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg

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I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.

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24 Comments

  1. This looks great! I will be giving it a try a little later in the summer. Too early for raspberries here 🙂 I have a quick question for you. I found a recipe for strawberry rhubarb butter, and it calls for sugar. Can I substitute something for the white sugar without totally messing up the recipe? I think it was basically 2 lbs of strawberries, 2 lbs or rhubarb, and 1-2 cups of sugar. Then you water bath can it….

    Thanks for any help!

    1. Amy – If you are canning it, you should ask a master canner. I know you have to have a certain balance of sugar or acidity when canning, but I don’t know what that is. If you are making this to keep in the fridge, then you could do 3/4 cups – 1 1/2 cups honey in it’s place. But again, I would not can it after making it with honey unless you talk to a master canner first to be sure it’s safe.

  2. Luv What You Do says:

    oh yum! This looks heavenly! I will have to stock up on berries at the farmer’s market!

  3. Tiffany – Thanks for the feedback, I will do some looking….

  4. Could these jams be made and frozen for winter use?

    1. Brenda – I haven’t tried it, but I don’t see why not. They should freeze just fine. Enjoy!

  5. mylove for raspberries is crazy! except ive had so many ideas to use raspberry jam/butter but the usual store bought is terrible for you! you are my lifesaver with this recipe 🙂 thanks so much it looks amazing! xx

  6. Would it be possible to follow this recipe with Strawberries in place of raspberries?

    1. Jon Pitman says:

      Cece, I have a great recipe for strawberry butter. I make it bi-weekly for my business.

      3 lbs of strawberries (washed, hulled, and cored.
      3/4 C. honey
      3/4 C. sugar
      Lemon juice (2 tsp-1tbsp)
      Lemon zest (optional! I added this
      to the recipe and it
      really “wakes” it up.

      Wash, de-stem,and hull the strawberries. I cut them in half too.
      Next, make a puree from the strawberries in either a food processor or blender.
      Pour into a heavy bottomed pan and add remaining ingredients. Stir well to incorporate the honey into the mixture.
      Cook on medium to high heat, stirring frequently to avoid scorching. I have discovered that a silicone spatula/paddle works very well since it scrapes the thicker portion from the bottom.
      When the mix comes to a boil, then reduce the heat to med-low or low (depending on your stove) and just give the mixture a stir occasionally. It is done when the butter doesn’t run off the spatula. About 90 min. Also, there will be foam on the top of the strawberry butter a good bit of the way through the cooking process. This is normal and will go away by itself. Toward the end of the cooking process the strawberry butter will begin to get “glossy”!
      When finished, turn off heat and you can add a tsp. of vanilla to it if you want. It just brightens the flavor.
      Pour into clean jars and refrigerate. Enjoy!

  7. Billie Woosley says:

    Could you use frozen berries or other frozen fruit with this? and if so would they need to be unthawed first?

    1. Billie – Yes, you can, providing there is no added sugar. Some manufacturers will add sugar to their frozen berries. I would thaw them first, yes. There will be a lot of liquid when thawed, so you want to adjust for that by adding less water.

  8. Have this on the stove cooling right now! Does it thicken as it cools? I made a double batch and it’s still VERY watery. Just wondering. It smells delicious though! So excited to put this out with bread for breakfast tomorrow!

    1. Peggy – If it’s very watery, you haven’t cooked it long enough. You want it to cook down by about half. And yes, it will thicken in the fridge.

  9. 2 questions: 1- do most of the raspberries cook down (mush) and 2- about how long does this process take? I’m almost an hour into letting it cook, at a low boil, so I’m curious how long it’s supposed to take. *smells amazing*

    1. Chris – Yes, the raspberries cook down. It can take up to 3 hours. But if you want to hurry it up a bit, just turn the heat up ever so slightly. Not enough to bring it to a fully boil, but enough to be more than a strong simmer. Once it’s cooked down more, you can lower the heat again. But if you do this, you have to stir more frequently so it doesn’t burn on the bottom of the pot. It’s sensitive stuff, but it’s yummy.

  10. Is this recipe accurate for “canning”? I would like to be able to make a yummy raspberry butter and boiling water bath it so it will stay good at room temperature for several months. I have about five pounds of raspberries freshly picked this morning and want to make a butter with them.

    1. Carolyn – I don’t know anything about canning. I’m sorry. You’d have to show the recipe to a master canner to find out.

  11. anna nadeau says:

    on the raspberry butter can I use sucanat instead of honey? anna

    1. Anna – You could, but the flavor would be pretty different. Sucanat has much more of a “molasses” flavor to it. I’m not sure if those flavors would go together very well.

  12. Mine was still very watery after quite awhile of cooking and cooling. Not exactly sure what went wrong… but I strained it with cheesecloth and used the liquid to flavor plain yogurt. Yum! The strained raspberry butter was also delicious. Thanks for a great recipe!

    1. Tracy – Ya, it can take a while to cook the water out. But I’m glad it all worked out! 🙂

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