How to Make Washington Raspberry Honey Butter


We’re big fans of honey butter around here. We love it almost as much as we love raw & unfiltered honey, and that means we put it on just about everything: bagels, biscuits, toast, and so much more.

We’ve made Whipped Honey Butter before, but today’s recipe has a twist: plenty of raspberries and our limited edition Washington Raspberry honey.


(Makes ~40 servings)

2 pounds raspberries, washed

1/2 cup sugar

1/2 cup Local Hive Washington Raspberry Honey

2 tsp vanilla extract

1 tsp bottled lemon juice

¼ tsp salt


  1. Puree the raspberries in a food processor until smooth.
  2. Combine the raspberry puree with sugar, honey, lemon juice, vanilla extract, and salt in a deep pot over medium heat. Bring the mixture to a boil, stirring frequently to prevent scorching.
  3. Lower the heat and simmer until the mixture is very thick, about 60–90 minutes, continuing to stir frequently. Stir to break up any foam that forms. The raspberry honey butter is finished cooking when it keeps its shape on a spoon. It should be thick, like preserves, not runny.

Check out more recipes and honey tips on our Instagram.



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