Strawberry Vanilla Syrup
Author: 
Recipe type: Canning and Preserving
Cook time: 
Total time: 
Serves: 4 pints
 
A gorgeous red syrup made with local strawberries and flavored with vanilla. For use in drinks or as a topping for pancakes and baked goods.
Ingredients
  • 3 quarts strawberries, hulled (about ten cups berries)
  • 4 cups water
  • 1 vanilla bean split down the middle
  • 5 cups sugar
  • ¼ cup lemon juice
Instructions
  1. Combine berries, water and vanilla bean in a large saucepan.
  2. Bring mixture to a boil. Turn down heat and simmer for 10-15 minutes or until berries are soft and pale.
  3. Pour the contents of the saucepan through a fine-mesh strainer into a large bowl. Allow the berries to drip for 30 minutes but do not press on them. (Pressing on the berries will make the syrup cloudy.)
  4. Prepare a boiling water bath canner and four pints jars.
  5. Discard berries.
  6. Return juice and vanilla bean to the saucepan.
  7. Add the sugar and lemon juice and stir to dissolve the sugar.
  8. Bring the mixture to a boil and boil for five minutes. Skim off any foam that accumulates.
  9. Ladle the syrup into warm jars leaving ½ inch headspace. Discard vanilla bean.
  10. Bubble the jars and wipe the rims.
  11. Place lids on jars and tighten rings just until you feel resistance.
  12. Return jars to the boiling water. Process ten minutes in a boiling water bath.
  13. Allow to cool in the water five minutes before removing to the counter.
  14. Check seals and store in a cool, dark place for up to one year.
  15. Refrigerate any unprocessed jars.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/06/11/how-to-use-a-flat-of-strawberries-strawberry-vanilla-syrup/