Bottled, Dried & Candied Fruit

Preserved Strawberries & Blueberries in Syrup


  • 1 kg Strawberries
  • 500g Blueberries
  • 200g caster sugar
  • 1 vanilla bean pod
  • The juice of ½ a lemon


Wash the strawberries and blueberries, remove the stems and dry well. At this point you can cut any large strawberries in half although you can keep them whole if you wish.

Place the fruit in a large bowl and sprinkle over the sugar, gently mix so that all the fruit is covered with sugar. Cut the vanilla pod in half lengthways and scrape out the seeds using a knife. Place the pod and seeds into the bowl of fruit and gently mix in. Cover and refrigerate overnight.

Pour the fruit mixture into a Kilner® Preserving Pan and bring to a simmer, cook for about two minutes then add the lemon juice.

Using a slotted spoon, remove the fruit from the pan and transfer into warm sterilised Kilner® Jars. Pour over the syrup until the fruit is covered, leaving 1/2“ headspace.

Using a Kilner® Jam Spoon, remove any bubbles within the jar, top up with syrup if required.

Wipe the rims of the jars, apply the lid and screw on the band. Process your jars and check that seals have formed before storing. If a seal hasn’t formed, refrigerate and eat within a week.

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