Making Balsamic Strawberry Jam with Roasted Strawberries 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.
Do you gave too many blueberries? Try this Small-Batch Blueberry Jam.
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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 fruit that lacks flavor.
- 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.
- 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 this Cinnamon Spice Oatmeal, these Blender Strawberry Oatmeal Pancakes, these Sourdough Scones, these Crispy Waffles with Buttermilk, this Potato Bread French Toast, or to fill these Chocolate Cupcakes.
Recipe Ingredients
You will need the following ingredients to make this delicious Balsamic Strawberry Jam with Roasted Strawberries.
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.
Use any extra strawberries to make this Strawberry Banana Chocolate Smoothie.
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.
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 full information on ingredients and quantities.
Substitutions and 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 if in a larger baking dish.
Step by Step Directions
Step 1: Preheat the oven to 350°F (180°C).
Step 2: Toss the strawberries, sugar, balsamic vinegar, vanilla, and salt together in a glass baking dish.
Spread the mixture out so the strawberries are in a single layer.
30 Minutes
1 Hour
90 Minutes
2 Hours
Step 3: 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.
Tip: Watch closely toward the end of the cooking time. As the sugar concentrates the jam will burn more easily.
Step 4: 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.
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.
- Spoon it over your favorite ice cream or this Fresh Thyme Cheesecake.
- Layer it with pound cake or angel food cake, Lemon Curd, and whipped cream to make a delicious trifle.
Recipe FAQs
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.
Roasted strawberry jam can be stored in an airtight container or jar in the refrigerator for up to 2 weeks or for up to 6 months in the freezer.
Thaw frozen jam overnight in the refrigerator.
Expert Tips
- Don't overcook the fruit. The overcooked jam will be tough and rubbery.
- The homemade strawberry jam will thicken as it cools and the natural pectin present in strawberries sets.
- If you want to add fresh herbs to your jam, add them at the end of the cooking process to preserve their bright flavor.
- If you are planning to freeze the jam, make sure you leave space at the top of the jar for expansion during freezing.
More Easy Roasted Recipes
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📖 Recipe
Balsamic Strawberry Jam with Roasted Strawberries
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°F (180°C).
- 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.
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