Roasted Strawberry Jam

rsjI am not a canner or jelly maker. I have many other Laura Ingalls like qualities. I can actually sew and have made many quilts by hand (no machine). I can bake some very good bread. I can kind of knit. Throw me in the big woods or on the prairie and I feel pretty confident I would be just fine.

Because I am not a jelly maker, I was pretty excited to see that one can make something like jam by simply roasting strawberries. The roasting process releases the juices from the fruit which then caramelize. I decided to give it a whirl.

Roasted Strawberry Jam
2 lbs strawberries, washed, hulled, and quartered
2/3 white sugar
1 tsp vanilla

  1. After you have washed, hulled, and quartered the strawberries, toss them with the sugar and vanilla in a nice big bowl.
  2. Spread the mixture out on a sheet pan – I sprayed mine with a bit of pan spray. Try to make just one layer.
  3. Bake at 350 in 30 minute increments, stirring and monitoring the “juice” level. Your jam will be done when the juices start to thicken. It took mine about two hours.

Be very careful during the last half hour to monitor your jam closely. It will not take much for the jam to burn. I am not 100% sure that mine wasn’t slightly burned.

The verdict on this? Good! Surprisingly, everyone liked it. I really was surprised since they tend to like treats a little more on the sweet side. The flavor was much more intense than a raw strawberry, or regular strawberry jam. It was very deep and tasted like a rich red wine. It made me feel like I wish I had added a little balsamic vinegar or even some rosemary to compliment the unique flavor.

I served my jam on the little dessert cups that my mom used when I was a kid and we had Strawberry Shortcake. I don’t know that I would serve this to really young kids unless they are open to trying new things. I will definitely make this again, and look forward to trying it with some extra ingredients.


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