Contes du terroir

Only a few images, barely any words. That’s how quiet my country house is.

And for the foodies, here’s the recipe for a delicious homemade strawberry jam (sweetened with good ole’ maple syrup):


3 cups of ripe strawberries,

1 cup of maple syrup, 

1 tablespoon of lemon juice.

Bring everything to a boil, then cook on medium heat until the jam sets on a cold spoon (put a spoonful of jam in the freezer for 2 minutes, then gently press your finger on it: the jam should wrinkle a bit). It should take between 20 to 30 minutes

If it’s too runny, add a little lemon juice (strawberries are low in pectin, the lemon juice helps setting the jam) and cook it for a few more minutes. Don’t overcook it though! Overcooked jams can’t be fixed!

Want to do a deluxe version? Use DeSève maple syrup! (And drop the cooking; just drain ’em strawberries in that liquid gold and eat them as is.)

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