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Toasted slice with roasted strawberry jam on dark plate, labeled ROASTED STRAWBERRY JAM.

Roasted Strawberry Jam

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  • Author: María
  • Total Time: 0 hours
  • Yield: 8 oz 1x


You’re only a few hours away from your new favorite condiment.


Units Scale
  • 1 lb strawberries, hulled
  • 1/2 C granulated sugar
  • 1 tsp vanilla extract


  1. Preheat your oven to 250°F* and place a rack in the center. Turn on your oven light so that you’ll be able to check their progress without opening the door.
  2. Transfer your strawberries to an oven-safe dish and sprinkle the sugar and vanilla extract over them. You don’t need to stir, but you can if you like.
  3. Place the strawberries in the oven and walk away. Let them roast, undisturbed, for at least 4 hours – but you’re looking for consistency more than time-passed here. The strawberries will darken slightly and release their juices, and we’re going to let them continue roasting until they’ve darkened deeply and the juice has reduced into a thick, sticky syrup. Sometimes, depending on the berries, it will take longer than four hours. Only on very rare occasions would it take less.
  4. Once the berries are darkened and the liquid has reduced into a syrup, remove the berries from the oven. Use a wooden spoon or potato masher to break the berries into small pieces, stirring them into the syrup as you go.
  5. When you are happy with the breakdown of the berries, transfer the jam to a mason jar and allow it to cool to room temperature. Affix the lid tightly and refrigerate for up to three weeks.


  • You can quick-roast your way into Roasted Strawberry Jam: crank the oven up to 450°F and let them roast for an hour or two. As stated above, consistency matters more than the amount of time that passes.
  • Prep Time: 5 minutes
  • Cook Time: 4-6 hours
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