Roasted Strawberry Jam

Tuesday, April 2, 20139comments

Roasted Strawberry Jam
Roasted Strawberry Jam
Making jam in the oven may sound a bit strange but the result will quickly make you a convert to this unusual method. The natural and added sugars slowly caramelize in the oven as the strawberries reduce and concentrate their delicious flavor. This is the most intensely flavored strawberry jam you will ever sample with a complimentary hint of caramel too.

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.
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+ comments + 9 comments

April 2, 2013 at 7:47 PM

This sounds so yummy! Can't wait to try it when the good strawberries are in. I love roasted veggies...why have I never thought about roasting fruit?

Jennifer
April 2, 2013 at 8:19 PM

Do you have an approximate baking time? 15 minutes? 30 minutes before we need to start babysitting it? This sounds wonderful and you can't get much easier than this. Thanks!!!

April 5, 2013 at 9:13 PM

Mine took about 90 minutes or longer.

Anonymous
April 25, 2013 at 1:37 PM

How do you store it, and how long can you store it before it should be eaten?

April 25, 2013 at 2:24 PM

Storage depends on how you want to prepare it for storage. It should be fine for even a couple of weeks in an airtight container in the fridge but if your properly bottle it in mason jars using the prescribed method, it will, of course, keep for months at least.

Val in MN
April 27, 2013 at 3:23 PM

This looks so delicious and easy. I wonder if the same technigue would work with tomatoes. My grandma used to make tomato preserves that I really miss. I LOVE your recipes and photos.

April 28, 2013 at 2:29 PM

Yes, we make roasted tomato jam all the time! http://www.nlrockrecipes.com/2010/08/phyllo-chicken-herb-roulade-with.html

Val in MN
May 1, 2013 at 4:36 PM

OMG Thank-you! That phyllo wrapped chicken looks delish!

Do you peel the tomatoes before roasting?

May 1, 2013 at 10:25 PM

You can for appearance sake but it's not totally necessary.

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