Strawberry Butter

I had to wait until the apples on our tree were ripe enough, but I finally made the strawberry butter that I've been dreaming about since spring. It turned out very well, but I had to cook it for about 18 hours! I used Asian pears instead of regular apples, and they tend have more moisture.

Here's the very simple recipe:

1/2 cup of pineapple juice
10 tart apples, peeled, cored, and sliced thin
2 cups of strawberries, hulled
1/4 cup of honey

Cook the apples with the pineapple juice in a crockpot with the lid on for several hours, until the apples are soft. Mash with a potato masher and add strawberries and honey. Cook for 4 to 6 more hours, with the lid OFF, until the butter becomes thick. If you want smoother butter, whirl in the blender or food processor, after it has cooled. Store in the refrigerator or freezer. Serve on toast, bagels, waffles, or pancakes.