It’s an overcast day by my beach house in southern California (aka “May-Gray”), and strawberries are just beginning to appear at farmer’s markets. While their taste isn’t anything to rave about just yet, they are still the first of the season so that in itself is pretty exciting!
One way to brighten up their flavor is to slow-roast them with sugar. The strawberries cook in their own juices and turn into a sweet jam, delicious for serving with pancakes, scones, biscuits, you name it.
The result? A delicious roasted strawberry jam that will blow your mind.
In addition to sugar, I roast the strawberries with balsamic vinegar, Cointreau, and a bit of black pepper. The balsamic adds a nice acidic touch, while the pepper provides a light heat on your palate. And, while the Cointreau can be optional, it is quite complementary to the strawberries. 🙂
Roasted Strawberry Jam
- Preheat oven to 375° F.
- Combine all ingredients in a 9-inch pie pan. Bake for 1 hour and 20 minutes or until juices thicken and fruit cooks down. Stir every 20 minutes.
- Remove from oven and let cool on counter. When completely cool, stir to break up larger chunks of strawberry and store in a container in refrigerator.
- Enjoy on toast, scones or biscuits!