Strawberry compote

Ingredients for 1 servings:

• 1.3 kg strawberries
• 100 g sugar
• 1 packet of vanilla sugar
• 1 tbsp cornstarch
• 1 liter of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the strawberries and puree 300g of them. Quarter the others. Bring the pureed strawberries to a boil with water, sugar, and vanilla sugar. Then add the quartered strawberries and bring everything to a boil again. Boil briskly for about 3 minutes, then mix the cornstarch with a tablespoon of cold water and stir this into the strawberry compote. Continue boiling for another 1 minute. Fill the compote to the brim in twist-off jars (any jar that cracks when opened) and seal the jars immediately. I then place them in the sink with cold water so that the jars quickly form a vacuum. I use small jam jars; this works perfectly. The amount of sugar depends on your taste and the type of strawberry. I went picking my own strawberries today, and the strawberries were already sugary sweet. Once vacuum-sealed, the compote will keep in the refrigerator for a good 3 months.