I don't know whether it's possible but it sounds very expensive. Also the main sugar in maple syrup is sucrose. No different from the white stuff in a bag. I wonder too whether maple syrup would be too strong a flavour and would mask the taste of the strawberries.

Yes, it is possible, and was common in parts of the US.

Yes, it's certainly possible, I've done it with apples and pears, but not with strawberries.

A word of warning: Maple Syrup tends to "caramelize" quickly, so the jam must be watched carefully. In addition, strawberries are notirous for being low in pectin, so you may want to consider adding something like citrus or apple to increase the natural pectin.

Of course, if you are using commercial "no/low sugar" pectin, that won't be an issue.

Annie

Annie, since the percentage of sugar in maple syrup is much less than in plain bag sugar, and the rest is water, what recipe would you use? And is there a difference in flavour? I'd still point out that if sugar bothers one, maple syrup is no better, health wise.

Ok, I see. I don't can jams so I must have 50/50 fruit to sugar and I also want a set. Fruit spread or butter isn't what I'm after. I still think maple syrup is probably too strong a flavour to use with strawberries and it has no health advantages.

I agree with floral_uk that the flavor combination does not sound good. The bright, light "springtime" taste of strawberries with the heavy, earthy, "autumn" taste of maple syrup doesn't seem ideal.

I'm intolerant to sugar (some people intolerant to gluten also react to sugar) so its it's not about calories or anything. Maple syrup is also easier to digest for many than sugar from sugar cane. I have had strawberry jam made with syrup before and it was delicious. It didnt mask the flavor of the strawberries at all. Hopefully I can pull it off! I'm going start with Annie's suggestion and go from there!

Good luck, Kristina, I hope it works for you. It may take some "tinkering", more berries, or more syrup, and I never mind making an "experiment" The Grade B syrup can be pretty strong, that's what I use for baking (although it's not grade B anymore, now it's "dark amber" or something), but the light stuff has much less assertive maple flavor.

Annie

We've made strawberry jam using honey. We buy the Ball low sugar pectin and the foldout on the outside of the jar lets you know the ratios to use. It basically makes a fruit spread and it's great. We sometimes use no honey at all, depending on the fruit. I don't have any at home right now, so cannot tell you if there is a maple syrup substitution.

I make peach maple jam, tastes fab but I can it in small jars as it does not keep well once opened. I would assume strawberries would be similar. Can add an apple for pectin and some lemon juice for acid. Grade A/AA syrup is the most costly and has the least flavor, ironically. Most stuff sold is grade B+/A-. The reason for the fudging on the grade is it is done my color comparison, somewhat imprecise. The color comes from the sugar caramelizing.