1 kilogram of ripe vanilla not melted
100 g of sugar
1 cinnamon stick
Wash the vanilla well, cut it in the middle and pour the seeds.
In a low and wide pot, put the water in the sugar and boil for 10 minutes.
Then put the cinnamon and the vanilla, cover with a dish so that all the fruits are in the syrup and boil them all together until the vanilla is softened.
They should not melt, they must keep on the tooth.
If we have a lot of vanilla, boil them in 2 doses.
When they are ready put them in a bowl with the syrup, leave them to cool and keep them in the fridge for 1 week.
If we want to keep them longer we put them in glass jars very well sterilized and very tightly closed.
At the bottom of a deep pot put a cloth net and put onto the jars upside down and boil for 15-20 minutes.
Turn off the heat, remove the jars to cool slightly, tighten very well the lids and store in refrigerator for 1-2 months yet.