We cook with maple all the time. Why not in jelly and spread it on bread or croissant!

Preparation : 8 minutes – quantity 430 ml (1 ¾ cup)

  • 180 ml (3/4 of a cup) of water
  • 1 envelope of gelatine no flavour of 7 g
  • 250ml (1 cup) maple syrup

In a small bowl, pour 60 ml (1/4 cup) of water and sprinkle with gelatine. Leave swell 3 to 4 minutes. Meanwhile, pour the remaining water and maple syrup in a saucepan. Bring to a boil. Remove from heat and stir in gelatine while whisking. Pour equally into airtight jars and cool. Refrigerate. You can keep the maple jelly for 2 to 3 weeks in the refrigerator.