Summer can’t last forever, but opening a jar of this butter in January or February gives winter a run for its money. Please read How to Process.

Place in a large heavy pot:

Simmer very slowly until very soft, about 20 minutes. Run the pulp through a food mill fitted with the medium disk and measure it. Transfer the puree to a largae pot or roasting pan. Add:

Bring to a boil and simmer over medium-low heat or bake in a 300°F oven, stirring every hour, until the butter is thick and can be mounded on a spoon. It should not exude any thin liquid.

While the butter cooks, prepare a water-bath canner, gather all your canning equipment, and have ready 4 clean, hot half-pint jars.

Remove from the heat. Remove the vanilla bean, scrape any vanilla seeds from the pod and add them back to the pot, then discard the pod. Ladle the butter into prepared jars, leaving ½ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.