Preparation: Rinse 4-5 screw-top jars with hot water and have them ready.
Preparation: Clean the strawberries, cut them into small pieces and puree them with the preserving sugar. Add the bottle of vanilla butter and cook the pulp according to the instructions on the packet. Just before the end of the cooking time, add the chilli flakes and let simmer briefly. Then immediately pour into the screw-top jars and close tightly. Let rest for 24 hours to cool down.
Tip: Even more intense with real vanilla from a scraped-out vanilla pod.
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