In your slow cooker, add about 4 cups of fresh strawberries, ensuring they are hulled and roughly chopped for even cooking. Pour in ½ cup of honey, ½ cup of granulated sugar, 2 tablespoons of fresh lemon juice, and a pinch of salt. Stir the mixture well to combine all the ingredients, making sure the strawberries are evenly coated for the best flavor.

Cover the slow cooker and set it to low heat. Allow the mixture to cook for 6-7 hours, stirring occasionally. You'll know it's ready when the strawberries have broken down, and the mixture has thickened and taken on a darkened hue.

After cooking, remove the lid and use an immersion blender to puree the mixture directly in the slow cooker until smooth and velvety.

With the lid off, continue cooking the strawberry mixture on low for an additional 1-2 hours, stirring occasionally to prevent sticking and promote even cooking.

Once the desired thickness is reached, remove the slow cooker from heat and stir in 1 teaspoon of vanilla extract. Make sure everything is well combined.

After letting the Slow Cooker Strawberry Butter cool slightly, carefully pour it into pre-sterilized jars. Seal tightly for storage.