Roasted Strawberry Jam

When a friend of mine told me about this method of making jam, I thought it was too good to be true.  I’ve never had great luck making jam, mostly because I get tired of standing next to the pot, stirring and worrying about burning it if I leave it unattended.  So when, last Sunday, we came home with 9.7 kg. of freshly picked strawberries, I knew just what recipe to try.  As for the results?  Not only is this method just about foolproof, but it requires only three ingredients (no pectin!), and the resulting jam was the thickest, most delicious jam I have had in a very long time.  If you go berry picking this summer, you have to give this one a try.

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For a 250 ml. jar of jam

  • 2 lbs fresh ripe strawberries 
  • 3/4 cup sugar
  • 2 tsp vanilla extract

Preheat your oven to 350º.  Rinse your strawberries, remove the stems, and quarter them.  Mix the strawberries, sugar, and vanilla in a glass pyrex dish.  Roast for one and a half to two hours, stirring every 20 minutes or so.  It will be done when there is very little liquid left.  Towards the end you should check it a bit more closely, as the sugar can easily burn.  If you like your jam a bit more runny, you can just take it out earlier.  After removing it from the oven, transfer the jam to your jar and let it cool completely before putting it in the refrigerator.  There you have it!  One jar of homemade jam.  This would probably also freeze well if stored in a plastic container. Enjoy!

 

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