Put strawberries and most of the sugar in the crock pot on low. Cook for 4-8 hours, leaving the lid open a crack so that steam may escape. Stir every hour or so. Some time during cooking, taste and add more sugar, if necessary.
Optional: Pour into four pint-sized sterilized mason jars, and process for 10 minutes in a boiling water bath. Canned butter will keep for 6-8 months in a cool, dry place.
06/14/2013 - Got impatient after 5 hours, used the hand blender to puree the strawberries. The resulting consistency is probably runnier than it would have been had I gone the full time. Next time: start earlier in the day!
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|Serving Size: 1 Serving (9g)|
|Recipe Makes: 128 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 12mg||0 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.3g|
|Protein 0.1g||0 %|
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Calories per serving: 6
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