|Roasted Strawberry Jam|
This particular jam was made from some half priced, very ripe strawberries in the produce clearance shelf at my local supermarket. This jam idea is ideally suited to summer strawberry season when plenty of ripe berries are available, when you need to use up those quickly ripening berries in the fridge or when they are on sale at the local market. Frozen strawberries also work well in this jam.
This phenomenal jam gives your morning toast an instant upgrade but deserves to be center stage in lots of delicious desserts too. It is amazing in a simple whipped cream "fool", a delicious filling for turnovers or an outstanding topping for cheesecake. Any dessert in which you would use strawberry preserves or jam will be made even better by adding this intensely flavorful jam instead.
- 2 pounds very ripe strawberries, washed and quartered
- 1 cup white sugar
- 2 tsp vanilla extract
Toss the strawberries together in a glass baking dish. Roast in the oven at 350 degrees F stirring occasionally until the jam reduces and the juice almost completely boils off. Watch it closely toward the end of the cooking time because the sugars will be very concentrated and will more easily burn.