Quick and easy recipe for Rasberry Butter

1 pound butter (unsalted)
1 cup raspberry jam

Set butter on counter until at room temperature. Then blend jam and butter until it’s well mixed. Seal in an airtight container and store in refrigerator.

Optional: You can also blend in mashed, fresh raspberries to the above recipe

Alternative Preparation: First melt the butter over low heat, mix in raspberries then refrigerate.

Alternative Ingredients: If you have leftover thawed raspberries with the juice from a package of frozen raspberries, you can use that instead of the jam.

Use on muffins, pancakes, toast, scones–whatever you like. Delicious!

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