Roasted Strawberry Jam
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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. Just as delicious made with frozen strawberries too.
Originally published April 2013.
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.
This jam idea is ideally suited to summer strawberry season when plenty of ripe berries are available too. 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 berries, cheaper and just as tasty.
However, I make this jam all year round using frozen strawberries. Just this week, during a freezer clean out, I discovered a large unopened bag of them from Costco.
A few hours in the afternoon was all it took to turn those frozen strawberries into an economical, intensely flavoured 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.
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.
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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.
Ingredients
- 2 pounds very ripe strawberries, washed and quartered
- 1 cup white sugar
- 2 teaspoon vanilla extract
Instructions
- Toss the strawberries, sugar and vanilla 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.
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
48Serving Size
2 tsAmount 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.
I have been preparing roasted strawberries for a few years. After they have been roasted and cooled on the counter, I put about a half cup in plastic freezer containers, label, and freeze.
The recipe says to "toss together the strawberries in a glass baking dish". Does that mean to toss the strawberries with the sugar and vanilla?
Yes, The recipe has been updated to clarify.
Thanks for the recipe! It ended up taking me 3 hours to make it but the jam turned out delicious
Hi There: You can follow the same recipe and cook it in the microwave. Tastes the same and half the time. Mmmmm
Doesn't taste the same. Slow caramelization of the sugar is what provides the best flavour.
If I do 6 lbs of berries do I just triple the sugar/vanilla amounts ? Or will it need a different ratio?
I would make no changes to ratios.
Love this recipe, after doing 5 batches with the vanilla, I wanted to try to get just the traditional flavor so did some with the juice of 1 lemon, first batch was a little tart as I had adjusted the sugar down for the vanilla, next batch I put up by an 1/8 cup and for the berries i used was perfect, the robust flavour of the strawberries came through with a balanced sweetness. Cooking time was always in around 90 minutes give or take. I have some great older recipes for preserves and jam but the flavour of the strawberries seems to go to another level by roasting. Thanks so much, love your recipes from the web-site and your 2 cook books.
Made this the other day and again today. I halved the recipe to be able to cook it in my counter top convection oven at 325 for 120 minutes. Wow, a lot of babysitting to stir down the foam but the end product was so delicious. Funny all the foam disappeared when it was ready. Thanks for a keeper of a recipe.
Would this work the same with frozen strawberries?
Yes indeed.
Hi! When making this recipe you want to make sure all the water and sauce is absorbed and it's a thick like consistency...right?
You are looking for a syrupy consistency. It will thicken as it cools. You don't want to overdo it or the sugar will burn. Taste as you go...that helps.
Outrageously good! I took my little guys strawberry picking and didn't want the leftovers in the basket to go bad after making pie, so I tossed the remaining strawberries into the oven with the sugar and vanilla and an hour later was rewarded with a dark, sultry, tangy sweet sauce. I spooned some over vanilla ice cream and the rest is going into oatmeal for breakfast tomorrow. I'm going berry picking again this weekend so I can bottle this delightful treat for the long Canadian winter... Thanks for an absolute winner.
I love this jam too. I made a similar one with peaches this week!
Absolutely delicious and so easy. I used a pound of strawberries and 6 oz. of raspberries. Just 2/3 cup of sugar as i was short fruit and I added the juice of half a lemon in addition to the 2 tsp. vanilla. Cooked 90 minutes as directd. Great! Can't wait to try it with other fruits.
Barry, This is a delicious strawberry jam recipe! Made it this morning and just had some on a buttered piece of bread.Last week I made your recipe for strawberry cranberry jam and that was also a hit.Will be heading out tomorrow morning to buy some more strawberries since they are so cheap right now.Will also pick up some heavy cream so that I can make the strawberry fool.Thanks again for all your great recipes!
I usually use pectin when I make strawberry jam on the stove, do you not need it for this of I'm going to can it?
No need for pectin. This is a naturally reduced and thickened jam.
I’m excited to try your recipe! I’m going to make it a bumbleberry jam though. I’ll up the sugar a bit since part of my ‘bumble’ will be rhubarb.
Recipe sounds delicious and it like that your recipe doesn’t use pectin. You mention it can be stored for longer periods if use proper canning process. Can you explain? I’ve never canned anything.
Just follow the bottle manufacturers instructions. There is a great guide on the Bernardin website.
This is great. I have made it several time s, and always process it so that it.