Raspberry Butter

I am in raspberry heaven after picking raspberries with my friend Kara at her husband’s family home yesterday.
So pretty…

..this sweet raspberry sitting on her throne of leaves with her golden crown.

We love raspberries around here. Like…looooove them.

So much so that little hands can’t wait to grab them.

The first thing I just had to make some raspberry butter: Whip softened butter with raspberries and some honey. Then lick your lips and say YUM! Easy.

Oh and keep in the fridge for up to a few days…if you think it will last that long even.

So…you might want to put in half as many raspberries as I did. I just kept pouring and pouring because they looked so good and I got way too carried away. 🙂 Whoops. But really the proportions can be whatever you like.

*There is another sweeter, pinker version that requires boiling the raspberries with sugar to make a syrup first. I prefer the fresher method.

I like’em fresh and seedy like this. And of course…if you give a mouse some raspberry butter…you have to make some fresh rolls to spread them on. I seriously made the rolls JUST for the butter. The raspberries made me do it! 🙂

With the rest of the raspberries I made some raspberry mango freezer jam {Ball brand – the incredibly simple recipe is on the box}. I used three cups raspberries and one cup mashed mango.

This stuff is like ambrosia to us.

Holy yum.