Our garden has produced an abundance of strawberries this year. The plants are just about finished producing and I have bags in the freezer and have also made one batch of Strawberry Fig Jam. I decided to make Strawberries in Vanilla Syrup with the remaining berries. This syrup is perfect drizzled over plain yogurt or served with pound cake, a little bit of summertime to enjoy in the winter.
Whole Strawberries in Vanilla Syrup
Ingredients:
1 ½ pounds of strawberries
3 ½ cups sugar
1 vanilla bean, split and scraped
¼ cup freshly squeezed lemon juice
Directions:
Wash the strawberries and remove the stems and leaves.
Place the berries in a medium bowl and cover with the sugar. Add the vanilla bean seeds and the bean and stir gently to combine. Cover the bowl and refrigerate for 2-3 hours.
When the time is up pour the strawberries, vanilla bean juices and any remaining sugar into a shallow, wide pan. Add the lemon juice and slowly bring to a boil. Cook the strawberries at a boil for 10-12 minutes, until they go a bit translucent and the syrup is thick.
Pour the berries and syrup into a shallow bowl, cool and refrigerate, uncovered for a day.
When you are ready to can follow the directions to prepare your water bath canner and jars for processing. Scape the strawberry mixture into a medium pan and heat just to a simmer.
Ladle the berries into the jars and cover with the syrup. Leave 1/2 inch headspace.
Wipe the rims; apply the lids and rings and process in your boiling water bath canner for 10 minutes. Remove the jars, let cool and store in your pantry.
I have to say this syrup is excellent on Lemon Sorbet.
Nancy on the Home Front 