I recently nabbed some first-of-the-season Ontario strawberries, along with some local rhubarb, from one of Toronto’s many little downtown farmers’markets. I made a quick jam by braising the fruit in some sweet Riesling with a touch of brown sugar and a vanilla bean. The results: quick, jammy goodness. Quick jams like these you have to keep in the fridge but that’s okay – they don’t last long anyway. I ate mine on buttered brown bread for a sweet breakfast, and topped over vanilla ice cream for a heavenly dessert. When you’ve got the fresh, local fruit there truly is no comparison – nothing else will do. 

– Camille DePutter 

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