Making roasted strawberry jam with balsamic vinegar in the oven caramelizes the strawberries' natural sugars and concentrates their flavor.
This is a great recipe to use up quickly ripening strawberries before they spoil enabling you to take advantage of abundant discounted strawberries during strawberry season.
Have too many blueberries? Try this small-batch blueberry jam.
The jam is made in the oven which means no more standing over a saucepan on the stovetop. Let the oven do most of the work for you.
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Why You Will Love This Recipe
- Roasting strawberries intensifies their flavor which makes this a great recipe to use up disappointing off-season strawberries whose flavor is lacking.
- Only a handful of ingredients are needed and no canning experience or special equipment is required.
- This roasted strawberry jam is easy to make and has so many uses. Use it to top oatmeal, waffles, and ice cream, or use it to fill cupcakes and cakes.
Ingredients
Strawberries: While I love making this jam with fresh strawberries you can also substitute frozen strawberries when fresh strawberries aren't in season.
To use frozen strawberries, thaw and drain off the excess moisture before roasting the strawberries.
Granulated White Sugar: Sugar helps the jam to set and preserves the color. Do not change the amount of sugar or you could end up with runny jam.
Balsamic Vinegar: The acid in the vinegar helps to brighten the flavor of the strawberries.
Vanilla Extract
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
See the recipe card for quantities.
Directions
Preheat the oven to 350 degrees Fahrenheit.
Toss the strawberries, sugar, balsamic vinegar, vanilla, and salt together in a glass baking dish. I used this 2-quart Pyrex dish. Spread the mixture out so the strawberries are in a single layer.
Roast in the oven stirring every 30 minutes until the jam reduces and the juice almost completely evaporates. Approximately 1 ½ to 2 hours depending upon the water content of the strawberries.
Watch closely toward the end of the cooking time. As the sugar concentrates the jam will burn more easily.
Remove from oven and let cool to room temperature. Once completely cool, mash to break up larger chunks of strawberry. A potato masher is a great tool for this.
Store in an airtight container in the refrigerator.
Serving Suggestions
Strawberry jam is a great addition to more than just toast or biscuits.
- Use this strawberry jam as a base for vanilla creme brulee. Simply add a few tablespoons to the ramekin before adding the creme brulee custard.
- Use it as a topping for cinnamon spice oatmeal, sourdough scones, sourdough oatmeal pancakes, crispy waffles, and potato bread french toast.
- Spoon it over your favorite ice cream or this fresh thyme cheesecake.
- Use it to fill cupcakes or in between the layers or a layer cake.
- Layer it with pound cake or angel food cake, lemon curd, and whipped cream to make a delicious trifle.
Variations
No fresh strawberries? This roasted strawberry jam can be made with frozen strawberries too. To use frozen strawberries, thaw and drain off the excess moisture before roasting the strawberries.
Add a splash of Cointreau to the jam for an orange-flavored twist.
Easily double the recipe and bake in a 3-quart baking dish rather than a 2-quart baking dish.
Storage
Roasted strawberry jam can be stored in an airtight container in the refrigerator for up to 2 weeks or for up to 6 months in the freezer.
Thaw frozen jam in the refrigerator.
Tips
- The jam will thicken as it cools and the natural pectin present in strawberries sets.
- If you are planning to freeze the jam make sure you leave space at the top of the jar for expansion during freezing.
Frequently Asked Questions
Yes, roasting strawberries reduces the water content and concentrates the natural sugars. Giving the strawberries an intense deep rich flavor.
Absolutely! I often use frozen strawberries when I want homemade strawberry jam in the winter. To use frozen strawberries, thaw and drain off the excess moisture before roasting the strawberries.
More Strawberry Recipes
📖 Recipe
Roasted Strawberry Jam with Balsamic Vinegar
Equipment
- baking dish
- potato masher
Ingredients
- 1 pound strawberries washed and quartered
- ½ cup granulated white sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoons vanilla extract
- ⅛ teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Toss the 1 pound strawberries, ½ cup granulated white sugar, 1 tablespoon balsamic vinegar, 1 teaspoons vanilla extract, and ⅛ teaspoon kosher salt together in a glass baking dish. Spread the mixture out so the strawberries are in a single layer.
- Roast in the oven stirring every 30 minutes until the jam reduces and the juice almost completely evaporates. Approximately 1 ½ 2 hours depending upon the water content of the strawberries. Watch closely toward the end of the cooking time. As the sugar concentrates the jam will burn more easily.
- Remove from oven and let cool to room temperature. Once completely cool, mash to break up larger chunks of strawberry and store in an airtight container in the refrigerator.
Notes
- The jam will thicken as it cools and the natural pectin present in strawberries sets.
- If you are planning to freeze the jam make sure you leave space at the top of the jar for expansion during freezing.
Nutrition
Thanks for Reading!
If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi.
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