Maple Strawberry Jam
Breakfast and Brunch / Fruit
Created by
Roland Del Monte
Pastry chef and ice cream maker
Preparation Time:
Cooking Time:
Cooling Time:
Featuring
Maple Sugar
4 portions
Metric
Imperial
Ingredients
- 3 1/4 cups strawberries, fresh or frozen (depending on the season)
- 2 3/4 cups fine maple sugar
- 1 lemon, juiced
Method
- Wash the strawberries in cool water, dry with a clean cloth, and hull.
- Combine the strawberries, maple sugar, and lemon juice in a container lined with parchment paper. Leave to macerate in the fridge overnight.
- The next day, bring ingredients to a boil in a saucepan. Return to the container and leave in the fridge for another night.
- The next day, bring ingredients to a boil in a saucepan, then continue to cook for 25 minutes*.
- Blend with an electric mixer and place in sterilized jars.
YIELD: 4 JARS
*Tip to see if the jam is ready: In the fridge or a cool place, put a drop of the cooked jam on a plate. It should set slightly.
MACERATION TIME: 2 nights
STORAGE: Keeps in a dark place for several months. Once opened, store in the fridge.
RECOMMENDATION: The best jam comes from using healthy, fully ripe berries.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
