Short Orders

Cream of the crop

By Adam Centamore
Globe Correspondent / May 18, 2011

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Maple syrup has long been poured, cooked, and chilled in kitchens and breakfast tables all across New England. Justamere Tree Farm in Worthington offers another way to enjoy this delectable treat. For nearly 20 years, J.P. Welch and his wife, Marian, have been making whipped maple cream ( 1/2-pound jar for $10; 1-pound jar for $17) by heating maple syrup to 240 degrees, cooling it to 90 degrees, then beating it for almost 20 minutes. The result is a dense, lusciously sweet cream made solely of maple syrup. Perfect as a frosting, on toast, or even stirred into a cup of hot coffee — if you don’t eat all of it straight from the jar with a spoon. Available at farmers’ markets in Amherst, Northampton, Lenox, and Great Barrington, and at