Homemade Honey Butter in a Jar
- a glass jar (I used an empty peanut butter jar)
- 1 cup heavy whipping cream
- An immersion blender -or- 3 marbles
- 3 tbsp honey
- a colander or strainer
Let the heavy cream come to room temperature, then pour into your jar. Make sure the jar isn't too full- it should be no more than half full with cream, preferably less. Blend the cream with an immersion blender until it thickens; alternately, if you want to do this in hardcore mode or don't have a hand blender, place marbles in the jar, put the lid on, and shake it vigorously until the mixture thickens (this takes a while).
At a certain point during blending or shaking, you'll notice some liquid starting to separate out from the butter- this is buttermilk, and your cue to stop blending.
You're going to need to strain the buttermilk out from your butter mass, so put cheesecloth over your colander and spoon the butter into the center. You might want to wrap up the butter in the cheesecloth and press it against the sides of the colander to help the liquid drain faster. You may also rinse the butter under cold water to help remove some buttermilk, but be sure to let the rinse water completely drain out afterward too.
Once drained, put the butter back into the jar and add the honey, then stir together with a spoon (or pulverize it one last time with the hand blender). If you still see some liquid, repeat the cheesecloth draining process.
Shown atop a sliced Whole Grain Raisin Muffin
You can store the butter in the refrigerator for about a week, or freeze it if you're not planning to use it right away. Serve with fresh bread and enjoy.