Every late spring, I make it my mission to go strawberry picking at Donaldson Farms, and amazing local farm. My love for picking berries started a long time ago when my grandma would take me to pick wild/wood strawberries in Quebec as a toddler. She’s sit me in the field with a pail and tell me to pick berries around me. Of course, that ended up with me eating the strawberries around me, but it’s a very fond memory nonetheless.
Cultivated strawberries are so easy to pick as farmers have rows and rows of plants with an abundant amount of berries on them. Within a few minutes, I have more strawberries that I know what to do with!
One way I like to use up my fresh berries is by making a very simple butter using maple syrup from back home in Quebec. This butter can be used on toasts, waffles, pancakes/crepes and in a multitude of ways. It keeps a couple of weeks in the fridge and it’s delicious!
Hope you make it out to a u-pick-it berry farm near you, it’s a fun and tasty activity for the whole family.
Ingredients:
- 6 cups of fresh, chopped strawberries
- 2/3 cups maple syrup
- 1 ½ cups unsalted butter, cut into pieces
- 1 Tbsp. pure vanilla extract
- Pinch of salt
Directions:
- In a large saucepan over medium-high heat, add the chopped berries, the maple syrup and the butter. Bring to a boil then lower heat to medium-low and cook for 30 minutes, stirring occasionally.
- Turn the heat off, add the vanilla and salt and stir to combine.
- Puree the berry mixture in a blender or food processor until smooth, 30 seconds or so. You may need to puree in batches if your food processor/blender is on the small side.
- Pour the strawberry maple butter in small glass jars and refrigerate until ready to serve.
Makes 6 small canning jars.
Cheers,
Veronique
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