Ingredients
- 1.5 kg hulled strawberries
- 360 ml Québec maple syrup
- 60 ml lemon juice
- 1 pouch unsweetened liquid pectin
Method
- Crush the strawberries and combine them with maple syrup and lemon juice in a wide pot.
- Bring to a full boil, stirring constantly; boil for 3 minutes.
- Stir in the liquid pectin, return to a boil, and cook for 1 minute.
- Ladle into hot sterilized jars, wipe rims, seal, and process in boiling water for 10 minutes.
Conversion and rationale
Original sweetener (classic version): 1.5 kg white sugar
Conversion used: Replace the sugar with 360 ml maple syrup; omit any added water and use liquid pectin to offset the syrup's extra moisture. No oven adjustment.
Why Quebec maple syrup: Maple adds caramel depth that complements ripe strawberries while keeping the fruit's acidity bright. It also highlights a local Québec ingredient without turning the jam into a novelty flavor.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →