Instructions: Wash and drain the strawberries.

Bring sugar to boil with the water, lemon juice and vanilla, stirring continuously. Cook for about 3 minutes and leave to cool. Add the rum while still warm.

Put the strawberries into preserving jars in layers and pour over the syrup to cover. Seal the jars and leave to stand 5 weeks.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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