 |
There is so much to love about this jam. There are only two ingredients, both of which are available in my local area. It’s simple to make, it’s healthier than jam with sugar, and it’s delicious. The maple flavor does not overpower the strawberries, but remains subtle. According to Janie Quinn, author of Essential Eating: The Digestible Diet, maple syrup is “the easiest-to-digest natural sweetener because it digests very slowly, thereby avoiding a sugar rush into the bloodstream.”
To make the jam, simply mix 3 cups of strawberries, hulled and quartered, with 1 cup of pure maple syrup. Bring to a boil and simmer until thickened, about 30 minutes. Cool, and enjoy. Let me know what you think.
Update: I’ve also used this recipe to make huckleberry jam, and raspberry jam. Each was just as wonderful as the strawberry.
Shared at Real Food Wednesday, Sunday School, Monday Mania, Homestead Barn Hop, Real Food Forager, Tuesday Garden Party, Teach Me Tuesday, Frugal Ways Sustainable Ways, Whole Foods Wednesday, Rural Thursday, Garden Club Thursday, Simple Lives Thursday, Farmgirl Friday, Homestead Helps, Seasonal Recipe Roundup, Berry Recipe Roundup
Featured at Tuesday Garden Party
ohhhhhhh sigh.
can you please please pretty please just come here and do everything in your blogs FOR me??? hahaha i want the jam. i want the lettuce. i want the lasagna garden beds. i want i want i want.
i’ll be patiently waiting for you to show up at my house will all of your supplies – Thanks!
lol
I’m on my way!!! Wouldn’t that be fun? I could be a traveling gardener.
traveling gardener? now there’s an idea. i’m serious!
Pingback: Blueberries …… or Huckleberries? | learningandyearning
Did you, water bath can it, freeze it, or just put it in the fridge to use right away?
I freeze the jam, Fran. Hope you give it a try because it’s really fantastic and so much healthier than jam made with sugar.
Oh yum!! I can’t wait to try this this summer!!
Please let me know what you think. Thanks for visiting!
I love this idea. I use my own strawberries to make jam, but cringe every time because of all the sugar. I can’t wait to try this. My daughter makes her own maple syrup and always shares it with us!
What could be better than that? To have each ingredient be “homegrown” is amazing!
Hey Susan,
I’m sooo excited about this recipe. I have blueberry bushes that should produce this year and raspberry bushes. I haven’t made any jam’s because I can’t use sugar. We also sap so…..yipee I’m making jam. Thanks so much.
Good food from your own property. What joy!!!!!
Sounds absolutely wonderful! I’ll be giving it a try!
You’ll love it!
This sounds and looks good! With two ingredients, I think even I could make it.
If you can stir, you can make this!
Thank you for sharing your jam recipe – I’m always looking for ways to cut back on sugar or cut it out. I’ve switched to unpasteurized honey for my tea and coffee but am taking a hard look at Stevia.
Judith
I had to figure something out for my sweet toothed husband!
My husband is borderline diabetic. This sounds like the ideal Jelly for him. I am also looking into doing things with Stevia. My husband actually tried starting some stevia plants inside. Out of 6 only one actually grew. They say it is really hard to grow.
I like that the recipe is easy and has only two ingredients–very cool!
This is not letting me sign in to my current account–sorry for the double reply.
No problem; glad you visited. Hope you enjoy the jam!
What a yummy jam recipe. I can’t wait for strawberry season when we can harvest some from our garden
I wanted to invite you to share it at Whole Foods Wednesday where you can link up whole foods recipes and tips for whole living. Hope you have a blessed day!
Katie
Thank you for the invitation! I will take you up on that. And thanks for visiting!
Sounds scrumptious! And easy too.
Let me know if you try it, and what you think!
It looks delicious! I could go for some of that on a buttered biscuit right now!
I’m with you. Butter is my favorite food; who cares about the jam!
Sounds soooo good!
wow, i’m drooling over it! i am a butter lover too!
now i’m hungry. i just finished my bacon, pancakes with maple syrup breakfast!
go figure!
thanks for sharing:)
I love strawberries and Maple syrup is one of my Hubs farvorite things….. Looks very tasty.
Love the idea of making jam with maple syrup — thank you!
Pingback: Homemade Yogurt, Ready to Pack in a Lunch, Made in a Picnic Cooler | learningandyearning
I am definitely going to try this in June. I make my own jams every year, but with white sugar, which we are trying to cut out. I think I will try canning a batch of this jam and see how it does, as I don’t have a lot of freezer space. Thanks!
Susan, do you think that wildflower honey would work instead of the maple syrup. Down here we don’t have local maple syrup, of course, but we do have honey. What do you think? Of course, i can get organic maple syrup, but i was trying to stay local. Thanks again!
I’ve never tried this with honey. Why don’t you cut the amounts in half or even in fourth just to test it . My best guess is that it would work just fine. Let me know how it works.
ok, great idea, We definitely will let you know how it turns out!
Pingback: Menu Plan Monday - Whole Foods, Get to know Kim Version | OAMC from Once A Month Mom
can I put this in jars & a water bath?
I always freeze it, but I don’t see why you wouldn’t be able to can it.
Question. I had a 12 oz bottle of syrup so I tried to make a 1 1/2 recipe. I simmered over 40 minutes and it still looked thin, but I thought it would thicken after it cooled. It didn’t.
How can I tell when it is thick enough? I was afraid that I would burn it.
Hi Amanda! Glad you tried the recipe. Some strawberries are just juicier than others, and some syrup is thinner than others, so the cooking time can vary. I cook until it is visibly thick. You also can put a half teaspoon on a plate to cool, and see if that is as thick as you desire. Then you know you’re done.
That’s a good idea. Thanks!
Hi, I just tried this recipe and I am having the same problem…it will not thicken. I have let it simmer a very long time now and it’s still runny. I so want this recipe to work.
Hmmm, that’s frustrating. I make this quite frequently with success; so sorry it isn’t working for you. I would just keep cooking.
What do you think of the idea of adding some liquid or powdered pectin to help it thicken and solidify? We have absolutely no freezer space, so I am really interested in a recipe that I can put in jars, but that will also still spread like jam and not be a “sauce”. I will definitely try 1 batch using only berries and syrup, but just thought I’d toss out the question of using more pectin… Anyone out there have any experience with this?
I have no experience with this recipe and the pectin. Anyone else? I make this frequently and I do find it spreadable. I also don’t see why it can’t be “canned”, but again, I have not tried that. If you experiment, let us know how it all works.
I didn’t read ALL the comments but most of them anyway….how about Rhubarb? Have you made it with Rhubarb and do you think I should use more maple syrup than a cup since it is so tart?
Hi Kami!, Yes, I’ve made strawberry/rhubarb with this recipe and I did not increase the syrup. We thought it was great!
I just made this recipe with very ripe red plums from a neighbors tree, and it’s delicious!
I never would have thought of that! Sounds fantastic – thanks for letting me know.
Pingback: Tuesday Garden Party - Highlights - An Oregon Cottage | An Oregon Cottage
I ran across a similar version of this but you don’t cook it. It retains the vitamins in the fruit, but you add a special type of pectin. This may be a bit easier. I think I will try it. Yum!
I was thinking of trying this without cooking too. I hate how cooking changes the flavor of the strawberries, and makes it less nutritious. Thought about adding Chia Seeds to help with the thickening, add fiber and some Omega 3s. Time to experiment.
I’d be curious to know how that turns out. Let me know, ok?
Unripened berries contain natural pectin. Throw a few unripened strawberries in.
Good idea!