Roasted Strawberry Jam
You're only a few hours away from your new favorite condiment. This Roasted Strawberry Jam is a slow-roasted marvel, with intensified sweetness and a deep, caramelized flavor. Perfect for toast, pastries, or even as a topping for desserts!
Equipment
- medium (8x8") baking dish
- wooden spoon
- potato masher
- air-tight container
Ingredients
- 1 Lb strawberries hulled
- 1/2 C granulated sugar
- 1 Tsp vanilla extract
Instructions
- 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.
- 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.
- 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.
- 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.
- 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 two weeks.
Notes
- 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.
- For a longer shelf life, consider freezing the jam in freezer-safe containers.