Strawberry Maple Jam

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

Maple Walnut Topping

For her birthday today, my daughter Jessi requested “no cake, just ice cream with topping.”  Simple!  I toasted some walnuts, and just as they reached the point of starting to brown, I added maple syrup we had just purchased from a local farm. (It’s sugaring time in PA!). Since the cast iron pan which I was using to toast the walnuts was nice and hot, the syrup immediately began to boil.  I stirred constantly for a minute or so and the the topping thickened nicely.  I served it hot over vanilla ice cream and the birthday girl was happy.