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Posted: June 3, 2019
Recipe by: Yelena Strokin
Source: Cooking Melangery
This strawberry preserve is more like a drink than a dessert. I love to open these jars in the wintertime for breakfast to serve with pancakes as a berry drink. The syrup is very aromatic, and it will remind you of the summer! The recipe is very simple to make and you can use a Granite Ware water bath canner for canning.
Active Time
15 minutes
Total Time
30 minutes
Yields
6-8

Ingredients:

  • 2 lb. fresh strawberries
  • 8 c. water (2 c. of water for the syrup for each jar)
  • 2 c. sugar
  • fresh mint
  • 1 vanilla bean, split

Directions:

  1. 1. I used half of the pound of the strawberries for each jar. Choose ripe, sweet berries with uniform color. Wash 1 or 2 qts. of berries at a time. Drain, cap, and stem if necessary.
  2. 2. Slit the vanilla bean in half and scrape out the seeds with a knife, holding each half flat against the board as you scrape. Measure sugar and water into saucepan. Bring to a boil and add vanilla seeds and bean, boil for a couple of minutes.
  3. 3. Fill the jars with the raw berries until they're 3/4 full. Add a few leaves of mint to each jar. Cover with hot syrup, leaving 1/2-inch headspace. Cover with lids and process in the canner (follow the instructions) for about 10 minutes. Store it in a cool place until ready to serve.

Images:

Strawberries with Mint & Vanilla Bean Syrup
Strawberries with Mint & Vanilla Bean Syrup
Strawberries with Mint & Vanilla Bean Syrup
Strawberries with Mint & Vanilla Bean Syrup
Strawberries with Mint & Vanilla Bean Syrup

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Strawberries with Mint & Vanilla Bean Syrup

Source: Cooking Melangery

  • Prep
    15 minutes
  • Total Time
    30 minutes
  • Yields
    6-8

Description

"This strawberry preserve is more like a drink than a dessert. I love to open these jars in the wintertime for breakfast to serve with pancakes as a berry drink. The syrup is very aromatic, and it will remind you of the summer! The recipe is very simple to make and you can use a Granite Ware water bath canner for canning."

Ingredients

  • 2 lb. fresh strawberries
  • 8 c. water (2 c. of water for the syrup for each jar)
  • 2 c. sugar
  • fresh mint
  • 1 vanilla bean, split

Directions

  1. 1. I used half of the pound of the strawberries for each jar. Choose ripe, sweet berries with uniform color. Wash 1 or 2 qts. of berries at a time. Drain, cap, and stem if necessary.
  2. 2. Slit the vanilla bean in half and scrape out the seeds with a knife, holding each half flat against the board as you scrape. Measure sugar and water into saucepan. Bring to a boil and add vanilla seeds and bean, boil for a couple of minutes.
  3. 3. Fill the jars with the raw berries until they're 3/4 full. Add a few leaves of mint to each jar. Cover with hot syrup, leaving 1/2-inch headspace. Cover with lids and process in the canner (follow the instructions) for about 10 minutes. Store it in a cool place until ready to serve.
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