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There is so much to love about this strawberry maple 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.
We were vacationing in Vermont when I took this pic of real maple syrup!
And in case you’re wondering, 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.”
You could even make your own maple syrup even if you only have a few maple trees.
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 – 45 minutes. Cool, and enjoy.
By the way, I’ve also used this recipe to make blueberry jam, and raspberry jam. Each was just as wonderful as the strawberry.
Let me know what you think.
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Strawberry Maple jam
Ingredients
- 3 cups fresh strawberries or any other fresh berry
- 1 cup maple syrup
Instructions
- Clean, hull, and quarter the fresh strawberries.
- Mix strawberries and pure maple syrup together in a saucepan.
- Bring to a boil, lower heat and simmer until thickened, about 30 - 45 minutes.
- Cool, and enjoy.
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Leah says
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
learningandyearning says
I’m on my way!!! Wouldn’t that be fun? I could be a traveling gardener.
Deborah Hamby says
traveling gardener? now there’s an idea. i’m serious!
Fran K says
Did you, water bath can it, freeze it, or just put it in the fridge to use right away?
learningandyearning says
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.
Caitlin says
I’m brand new to jam making. My husband and I are sugarmakers so I’d love to use our own syrup in the strawberry jam. You really don’t need pectin? Can we hot pack it or is freezing best?
Thanks!
Susan Vinskofski says
You really don’t need pectin, Caitlin. You just need to keep cooking until it thickens. I don’t have any experience canning this; I always just freeze it.
Mrs. Z's Wonderful Adventure says
Oh yum!! I can’t wait to try this this summer!!
learningandyearning says
Please let me know what you think. Thanks for visiting!
Shelley Oswald says
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!
learningandyearning says
What could be better than that? To have each ingredient be “homegrown” is amazing!
Jeanne says
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.
learningandyearning says
Good food from your own property. What joy!!!!!
mjskit says
Sounds absolutely wonderful! I’ll be giving it a try!
learningandyearning says
You’ll love it!
anne says
This sounds and looks good! With two ingredients, I think even I could make it.
🙂
learningandyearning says
If you can stir, you can make this!
Lavender Cottage says
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
learningandyearning says
I had to figure something out for my sweet toothed husband!
Barb says
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.
minervasgardenwriter says
I like that the recipe is easy and has only two ingredients–very cool!
Athena at Minerva's Garden says
This is not letting me sign in to my current account–sorry for the double reply.
learningandyearning says
No problem; glad you visited. Hope you enjoy the jam!
katieka says
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
learningandyearning says
Thank you for the invitation! I will take you up on that. And thanks for visiting!
Beth says
Sounds scrumptious! And easy too.
learningandyearning says
Let me know if you try it, and what you think!
Lisa @ Two Bears Farm says
It looks delicious! I could go for some of that on a buttered biscuit right now!
learningandyearning says
I’m with you. Butter is my favorite food; who cares about the jam!
egwow says
Sounds soooo good!
Betty Manousos says
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:)
My Journey With Candida says
I love strawberries and Maple syrup is one of my Hubs farvorite things….. Looks very tasty.
Nancy says
Love the idea of making jam with maple syrup — thank you!
my4buffaloes says
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!
Gretchen says
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!
learningandyearning says
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.
Gretchen says
ok, great idea, We definitely will let you know how it turns out! 🙂
Robin says
can I put this in jars & a water bath?
susanv says
I always freeze it, but I don’t see why you wouldn’t be able to can it.
Amanda N says
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.
susanv says
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.
Amanda N says
That’s a good idea. Thanks!
Casey says
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. 🙁
susanv says
Hmmm, that’s frustrating. I make this quite frequently with success; so sorry it isn’t working for you. I would just keep cooking.
bev says
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?
susanv says
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.
Kami Dimmick says
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?
susanv says
Hi Kami!, Yes, I’ve made strawberry/rhubarb with this recipe and I did not increase the syrup. We thought it was great!
Mya says
I just made this recipe with very ripe red plums from a neighbors tree, and it’s delicious!
susanv says
I never would have thought of that! Sounds fantastic – thanks for letting me know.
Jean Elm says
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!
DrPicha says
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.
Susan says
I’d be curious to know how that turns out. Let me know, ok?
Kashmir says
Unripened berries contain natural pectin. Throw a few unripened strawberries in.
Susan says
Good idea!
Laura says
Hi this sounds great! Can you make more than one batch at a time? How much does it increase the simmering time? Thanks for sharing this!!
Susan says
Yes, this can be doubled. I would say to increase the time to about 45 minutes, although cooking until thick, rather than by the clock, is your best bet. Enjoy!
Grace Hanney says
I tried this today and thought the first batch was too sweet, the maple sugar overpowered the strawberry flavour. I made a second batch using ¾ cup maple syrup and it was better, so I mixed the two together. Neither batch thickened. Possibly my strawberries are sweeter and juicier than yours, or maybe it’s because I don’t have a ‘sweet tooth’. I will continue to experiment with this as my husband is diabetic so I only use sugar for the hummingbird feeders! Thanks for letting me know it’s possible.
Ally says
Made this jam last night and LOVE it! I used frozen sliced strawberries, simmered it for about 45 minutes so it was nice and thick. Will make again. Thanks, Susan!
Susan Vinskofski says
That’s awesome, Ally!
Cowgirl Diva says
I am a HUGE FAN…!! THANK YOU…..THANK YOU……THANK YOU…!!!
Cowgirl Diva says
I am a HUGE FAN…!! THANK YOU…..THANK YOU……THANK YOU…!!!
GOD BLESS YOU..!!
Susan Vinskofski says
You’re so welcome!