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Strawberry Jam

July 1, 2016

Here is an essential recipe, probably the most sought during the time of Quebec strawberries! This traditional jam is quite syrupy, but you can play with the consistency according to the cooking time. Because it is kept frozen, no need to add more sugar for the conservation. To defrost, put a jar in the refrigerator overnight. I use it on plain yogurt, blancmange, cake… Makes 8-10 small mason jars of 250ml. Ingredients: 1 tray (about 24 cups) of…

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