Making homemade jams is a great way to pass on leftover berries or fruits that are a little overripe.
And if you come back from picking your own strawberries or raspberries, chances are you’ll have a lot more than you can eat in a few days.
There are many recipes for cooking berries, such as strawberry sorbet or raspberry muffins, but one of the easiest is certainly jam.
While berry season is in full swing, this easy recipe of strawberries and raspberries jam with a twist of maple will be handy.
It will bring a delicious and fruity touch to your breakfasts and brunches.
Note that you can also cook this recipe all year round, with frozen or fresh fruit.
And it’s also possible to use only strawberries or raspberries, depending on what you have on hand.
How do I know if the jam is ready?
The first way is to use a candy thermometer. The jam is ready when it reaches 105°C.
The second way is the plate trick. Simply place a small spoonful of jam on a chilled plate in the refrigerator.
After a few minutes, when the jam has cooled, you will get a sense of its texture and taste. You can then continue cooking it or not.
- 2 cups strawberries, hulled and halved
- 1 cup of raspberries
- 1 tsp. lemon juice
- 1/8 teaspoon vanilla extract
- ½ cup maple syrup
- ½ cup white sugar
- Place all ingredients in a saucepan.
- Bring slowly to a boil, stirring frequently. It is important not to let the temperature rise too high to prevent the sugar and fruit from burning or caramelizing.
- Simmer for about 30 minutes, still stirring gently.
- While cooking, remove the scum that forms on top of the mixture.
- The jam is ready when it reaches 105°C or when it has a nice consistency when cooled.
The cooking time will vary depending on the fruit, whether it is frozen or not, etc.
To know if the jam is ready, put a small spoonful of jam on a plate and let it cool in the refrigerator.
After a few minutes, when the jam has cooled down, you will have an idea of its texture and taste. You can then readjust the sugar and cooking time if necessary.