Roasted Strawberry Balsamic Jam

By Sarah | Wisconsin from Scratch
July 29, 2014
1 Comment


Author Notes: This delightful, slow roasted strawberry jam is beyond easy to make (only 3 ingredients!!!), requires very minimal participation on your part during cook time, and the results are - dare I say - even more delicious than regular stovetop jam. What's not to love? Not to mention, when you strain the roasting liquid from your berries to achieve that perfect, jammy consistency, you'll end up with a surprise bonus - strawberry balsamic syrup! As if you needed an excuse to mix up a cocktail. Sarah | Wisconsin from Scratch

Makes: 1 ¼ cup jam + ¾ cup syrup

Ingredients

  • 2 pounds strawberries, hulled and cut into halves
  • 1/2 cup sugar
  • 1 1/2 tablespoons good quality balsamic vinegar

Directions

  1. Place strawberries in a bowl, add sugar, and stir to mix thoroughly.
  2. Let berries sit and macerate while you heat your oven to 250 degrees.
  3. Once oven is heated, pour berries and their juices into a 9 x 13 baking dish, and spread out so they are in a single layer. Pour balsamic vinegar over berries, place baking dish in the oven, and bake for 2 hours. Check berries every 30-40 minutes and give them a quick stir.
  4. After 2 hours, remove berries from oven - they should look very dark red and a little dried out. There will also be a lot of syrup. Mash berries with a fork or a potato masher, then use a sieve to strain off the liquid syrup until jam reaches your desired consistency (don’t forget to save the extra syrup!). Store jam in the refrigerator, and use within a couple of weeks.

More Great Recipes:
Condiment/Spread|Fruit|5 Ingredients or Fewer|Summer

Reviews (1) Questions (1)

1 Comment

Stephanie A. September 8, 2016
I made a half-batch of this jam over the weekend, and recommend it highly! I normally don't like strawberry jam, for the store-bought varieties are too sweet. This one is amazing! It's just tart enough and tastes like you're spreading fresh strawberries on your toast or muffin. It could not be simpler to make, even for the canning-phobic. I made just enough for a pint jar, which I'm keeping in my refrigerator. I'll make a full batch soon and divvy it up into small portions, which I'll then freeze for the winter.