Slow Roasted Jam Session
As someone who has a but load of bread around at all times, I often find myself needing inspiration for what to put on bread. I've written before about apple butter, chili pepper jam, blackberry ginger and the much experimental apricot ginger jam. Meet with a quart of ripe strawberries and a jam itch I whipped up roasted strawberry jam. I love being a low effort cook and this is a fairly hands free recipe; win win.
The recipe I used for inspiration is below, however I only had about a pound of strawberries. Adjusting the recipe is pretty foolproof. I reduced the amount of sugar, a 1:1 ratio of fruit to sugar seemed high. Strawberries have a lot of natural sugar and a small amount of pectin. Pectin is a natural gelling and setting agent present in most ripe fruit. I knew the jam would still set with less sugar.
Slow Roasted Strawberry Jam
3 pounds strawberries, hulled and halved
3 cups white granulated sugar
juice of 1 lemon
1 teaspoon vanilla bean paste (optional), you can substitute vanilla extract as well
My reduced recipe
1 pound of strawberries, hulled and halved
3/4 cup white granulated sugar
1 tablespoon-ish of lemon juice
Place strawberries into a very large bowl, toss with sugar and lemon juice, cover, and refrigerate overnight. (Did not do that. Overnight?!? Ugh, so much time I don't have)
Preheat oven to 300ºF. Transfer strawberries to a large enamel or ceramic baking dish.
Bake uncovered, stirring occasionally until jam is thick and sticky, about 3 hours. Stir in vanilla paste (if using). (Didn't use it!)
Pour jam into sterilized jars and seal. Store in refrigerator for up to 3 months.
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