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No Cook Strawberry Butter
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1 quart fully ripe strawberries
1/2 teaspoon grated lemon rind
1/4 teaspoon nutmeg
4 cups granulated sugar
2 tablespoons lemon juice
1 pouch Certo Fruit Pectin
Stem strawberries and place 1 cup at a time in container of food processor with cutting blade. Cover container, and turn on and off 2 or 3 times until fruit is chopped. Do not purée. Measure 2 cups into large bowl. Add lemon rind and nutmeg. Thoroughly mix sugar into fruit; let stand 10 minutes.
Add lemon juice to pectin in a small bowl; stir into fruit. Continue stirring 3 minutes. (A few sugar crystals will remain.) Quickly ladle into scalded containers, filling to within 1/2 inch of top. Cover at once with tight lids. Let stand at room temperature 24 hours, then store in freezer. Small amounts may be covered and store in refrigerator up to 3 weeks.
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