Here in southern California, freshly picked strawberries are just starting to make their appearance. 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 slowly roast them with some sugar. The result? A delicious roasted strawberry jam that will blow your mind. The strawberries cook in their own juices and turn into a sweet jam that I love to serve with everything from pancakes to scones to biscuits.
In addition to sugar, I like to roast strawberries with balsamic vinegar, Cointreau and black pepper. The balsamic adds a nice acidic touch while the pepper provides a lingering heat on your palate. And while the Cointreau can be an optional ingredient, it is quite complementary to strawberry.
Roasted Strawberry Jam
- Preheat oven to 375 degrees.
- 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!