After a long, hard winter it’s so wonderful to be rewarded with the foods of spring. And nothing says spring quite like rhubarb! I really wanted to find a few new ways to use my rhubarb this year. I have rhubarb wine brewing, and when we were at our cottage at the lake for Memorial Day weekend someone mentioned roasting rhubarb and adding it to salad. Ah! Why hadn’t I thought of that.Continue Reading
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.