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Roasted Strawberry Jam

Roasted Strawberry Jam. Making strawberry jam in the oven may sound a bit strange but the intensely delicious result will quickly make you a convert to this unusual method.

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 flavour.

This is the most intensely flavoured 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.

Fresh strawberries close up photo.

Fresh strawberries are great when in season. I use frozen berries most of the time to make it a little more economical.

This jam idea is ideally suited to summer strawberry season when plenty of ripe berries are available. It’s great for 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 and make it more economical too.

Strawberry Vanilla Sponge Cake

Strawberry Vanilla Sponge Cake with Roasted Strawberry Jam

This phenomenal jam gives your morning toast an instant upgrade but deserves to be centre 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 flavourful jam instead.

Roasted Strawberry Jam close up image

Roasted Strawberry Jam

July 2017 Update!

With strawberry season around once again this summer, I’ve been working away at even more strawberry recipes. But I cannot let the season go by without making this incredible jam.

Today, with a fresh batch made and a single sheet of frozen puff pastry needing to be put to good use, I threw together these delightful little pastries as an afternoon treat for Spouse and I. Oh my, they were so delectably buttery and flakey!

The intense strawberry jam married perfectly with the buttery pastry. Give them a try fro Sunday brunch or for when a friend drops over for an afternoon cuppa.

Roasted Strawberry Jam Turnovers photo with title text for Pinterest

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Roasted Strawberry Jam image with text

Roasted Strawberry Jam

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Roasted Strawberry Jam close up image
Yield: 2 cups jam (aprox.) 2 tsp per serving

Roasted Strawberry Jam

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Roasted Strawberry Jam - Making strawberry jam in the oven may sound a bit strange but the intensely delicious result will quickly make you a convert to this unusual method.

Ingredients

  • 2 pounds very ripe strawberries, washed and quartered
  • 1 cup white sugar
  • 2 tsp vanilla extract

Instructions

  1. Toss the strawberries, sugar and vanilla together in a glass baking dish.
  2. Roast in the oven at 350 degrees F stirring occasionally until the jam reduces and the juice almost completely boils off.
  3. Watch it closely toward the end of the cooking time because the sugars will be very concentrated and will more easily burn.

Notes

Cooking time will vary depending upon the water content of the strawberries and the depth of the baking dish. Allow up to 90 minutes for the jam to cook fully.

Nutrition Information

Yield

48

Serving Size

2 ts

Amount Per Serving Calories 23Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 6gFiber 0gSugar 5gProtein 0g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Faye Atkinson

Wednesday 5th of August 2020

Previously I asked about making this jam in a slow cooker, ... I decided to try it myself. The jam turned out fine but not as full flavoured and decadent as the oven method. The oven method is such a great recipe - 5 stars!!!

Shirley Cartwright

Wednesday 15th of July 2020

Hi I did a batch with 6quarts of berries, I used 6 cups of sugar it’s taking very long for liquid to dry up. it’s been almost 2 hours and still lots of liquid. What should I do. Keep cooking?

Alicia

Thursday 25th of June 2020

This recipe sounds amazing! Can you substitute honey or maple syrup for the sugar? Thanks for your input!

Judy parks

Tuesday 16th of June 2020

Hi Barry: I am looking forward to your strawberry jam and also upside down cake. But could not access your strawberry jam turnovers. Can you help?

Bry

Friday 5th of June 2020

Hi, I made this recipe last year and it was a hit! I had some vanilla beans so opened them up and scraped them out into the strawberries and then just baked the pods with the jam and took them out at the end. Also added a couple tablespoons of balsamic vinegar. Totally my favourite jam recipe now! Took my toddler picking today for the first time since last year and have a batch in the oven now.

Quick question: When you say the usual method for canning are you referring to water bath canning or pressure canning? I want to give this jam as gifts to other moms with toddlers but don't have a pressure canner so I just want to make sure this jam is safe to water bath can (especially since it seems to have a lot less sugar than most official Bernardin like recipes - which is awesome as long as it is shelf stable after canning!).

Thanks for an awesome recipe!

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