Lepp Farm Market to give away $25 gift certificate

Lepp Farm Market to give away $25 gift certificate

This month’s recipe is Simple Strawberry Vanilla Sauce

  • Jul. 25, 2018 4:52 p.m.

Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.

To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.

Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.

The contest ends at 5 p.m. on Wednesday, Aug. 8.

The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from July 20.


Sugar, strawberries, vanilla bean. Puree, simmer, water bath can. That’s it. The result is a sweet taste of spring in a jar, excellent as a topping for ice cream, swirled into yogurt, or spooned over waffles. If you’re scared of the water bath, you could also freeze it; just leave a little head space in the jar as it will expand as it freezes. Because it’s smoother than a strawberry preserve and thick-but-pourable, it’s also a great addition to summer beverages. Everything from lemonade to margaritas can get a pink makeover.


2 lbs. BC strawberries

1 real vanilla bean

3 cups sugar


water canner (or a very large pot that you can submerge your jars in)

lid lifter

jar lifter


1. Set up for water bath canning.

2. Wash berries, and remove caps and stems. Set aside.

3. Add sugar to the bowl of a food processor fitted with the metal blade. Slice the vanilla bean in half lengthwise. Scrape the black seeds from both halves of the vanilla bean into the food processor. Reserve the vanilla pod.

4. Process until the vanilla seeds are fully mixed into the sugar, then add the strawberries and pulse until only small pieces of strawberry remain.

5. Scrape the strawberry sauce into a large, shallow-sided saucepan. Add the reserved vanilla bean pod to the sauce. Heat the sauce to boiling, then reduce heat and simmer until the berries are soft and the sauce has thickened slightly and turned glossy, about 10 minutes.

6. Skim off foam, and ladle sauce into clean half-pint jars, leaving a 1⁄2-inch headspace.

7. Set lids according to manufacturer’s instructions and process sauce in a boiling water bath canner for 10 minutes.