Ingredients
- 1-quart fresh strawberries, washed and hulled
- ¾ cup sugar
- ½ teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Directions
- Cut strawberries in small pieces.
- Combine strawberries in a bowl with sugar, lemon zest, lemon juice, and vanilla.
- Place mixture in a heavy bottom saucepan over medium-low heat, stirring until sugar has dissolved.
- Raise heat to medium-high and cook until it reaches a temperature of 215 degrees on a candy thermometer, stirring to prevent scorching. If you don’t have a candy thermometer, place a plate in the freezer.
- Once the plate has chilled well, place a small spoon of mixture on the plate to check the consistency.
- Store in the refrigerator or follow canning procedures to store in properly sterilized and sealed jars.
