Quick Strawberry Jam with Maple Syrup

Quick Strawberry Jam with Maple Syrup

(70)

Rate this recipe

Preparation 10 min
Cooking 18 min
Makes about 2 cups (500 ml)

Featured in RICARDO Magazine Meals for Every Occasion

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

See

Categories

Ingredients

- 3 cups (510 g) fresh or frozen strawberries, cut into quarters (see note)
- 1 cup (250 ml) maple syrup

Preparation

- In a pot, bring the strawberries and maple syrup to a boil. Cook over medium heat for about 15 minutes or until the mixture thickens slightly. Transfer to an airtight container and let cool. Cover and let cool completely. The jam will keep for 2 weeks in the refrigerator.

Note from Ricardo

The strawberries can be replaced with raspberries or blueberries.

This jam makes an excellent topping for Basque cheesecake.

Personal Note