Strawberry Vanilla Sauce
5 pints strawberries, hulled and sliced
1& 3/4 cups granulated sugar
1 cup water
3 Tablespoons bottled lemon juice
2 vanilla beans, sliced lengthwise (or 2 teaspoons high quality vanilla)
1. Sterilize jars, lids and screw rings. 2. Measure 3 cups of sliced strawberries into a glass bowl. Crush with a potato masher. (I used a plastic one for this and I really wish I had a metal one, it would have been easier.) 3. Combine water and sugar in a large saucepan over low heat. Stir until sugar is dissolved. 4. Add crushed berries and bring to a boil. Reduce to a simmer and cook for 7 minutes. Stir frequently. 5. Add remaining strawberries and lemon juice. 5. Scrape vanilla bean seeds from pod into pot. 6. Bring the mixture back to a boil and cook for 3 minutes. 7. Ladle into hot sterilized jars, leaving 1/2 inch headspace. Tighten until finger-tip tight. 8. Place in canner and process for 10 minutes in a boiling water bath. Makes 6-7 half pint jars.