in michigan, strawberries are still in season! crazy, huh? they're good, too. small and full of flavor. i bought some and made jam. here's an easy, fast recipe. perfect for bread, butter + jam or pouring over vegan ice cream. you could even try stirring it into your favorite nondairy milk. or just eat it straight out of the jar.
strawberry jam:
adapted from whole berry sauce in vegan brunch
4 cups strawberries, fresh or frozen (preferably local, in season)
1/3 cup local maple syrup or sugar
1 tablespoon arrowroot powder or cornstarch
2 tablespoons cold water
combine all ingredients in a saucepan until arrowroot is dissolved. heat on medium for 15 minutes, stirring often, until thickened and the berries are broken down a bit. if using frozen berries, the cooking time will take longer. let sit for at least ten minutes before serving. this is best served at room temperature or straight from the fridge. store in the fridge in an airtight jar.
yield: 1 14 fl. oz. jar's worth
No comments:
Post a Comment