Prepare the Strawberries by washing and hulling 2 cups of fresh strawberries, ensuring to remove any green stems and blemishes. Allow the washed strawberries to dry completely.

Combine Ingredients in Slow Cooker by placing the strawberries into a slow cooker and adding 1/4 cup of honey, 1/4 cup of sugar, the juice of one lemon, and a pinch of salt. Stir gently to coat the strawberries.

Slow Cook the Mixture by covering the slow cooker and setting it to low heat. Cook for 6 to 7 hours, stirring occasionally, until the strawberries are soft and the mixture thickens.

Blend the Strawberry Mixture using an immersion blender to puree until smooth. If you don’t have an immersion blender, transfer to a regular blender in batches.

Cook Again for Thickness by returning the blended mixture to the slow cooker and continuing to cook on low for an additional 1 to 2 hours, uncovered.

Add Final Ingredients and Jar by stirring in 1 teaspoon of vanilla extract, allowing the butter to cool slightly, then transferring it into sterilized airtight jars.