4 tbsp. unsalted butter, room temperature
3 tbsp. low sugar strawberry spread

Beat butter with a wooden spoon in a small bowl. Butter must be very soft. Beat in preserves 1 tablespoon at a time. By the third tablespoon the butter will acquire a curdled look, not to worry.

Refrigerate strawberry butter. Let soften, without stirring, before serving. Keeps at least 1 month. Great with bran or mixed grain muffins.