Classic strawberry compote.

Gloria Nicol's glorious classic strawberry compote | Life and style | guardian.co.uk:
Makes 3 x 350ml jars compote, plus approx 175ml strawberry syrup

1.5Kg strawberries
175g sugar (or adjust to your taste)
1 vanilla pod
1/2 tbsp balsamic vinegar

Remove the stalks and halve the largest berries then place in a large glass or ceramic bowl, sprinkling the sugar in layers between the fruit as you go.
Split the vanilla pod and scrape out the sticky seeds then push the pod in amongst the berries and stir in the seeds.
Cover the bowl with cling film or a plate and leave in a cool place or the fridge overnight.

Pour the contents of the bowl into a preserving pan.
Warm it through stirring until all the sugar is dissolved.
Add the balsamic vinegar then bring all to a simmer and cook through for 2 minutes.
Using a slotted spoon or a sieve separate the berries and vanilla pod from the syrup and set aside.

Cut the vanilla pod into 3 then, using a jam funnel, pack the strawberries into warm jars, filling up to 20mm from the top.
Push a piece of vanilla pod down the side of each jar so it shows against the glass.
Top up with hot syrup so the berries are completely covered, wipe the rims and seal.

To hot water process, lower the jars into a large pan of simmering water which has a trivet on the base or a folded tea towel will do instead.
The jars mustn't touch the bottom of the pan directly and the water should cover the jar tops by at least 2 cm (special jar lifting tongs are useful here). Bring the water up to a boil, start to time and keep at boiling point for 10 minutes then remove jars from the water bath and leave till completely cold.
Check the seals and label your jars ready to store. If any of your seals fail treat as if fresh.

For any remaining syrup in the pan, bring to a brisk boil for 5 minutes till the syrup is slightly thickened or to your liking.
The syrup can be bottled in the same way or just keep in the fridge and enjoy it within a week or so. Use the syrup added to your spirit of choice perhaps topped up with sparkling white wine to make a long summer drink.
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