Roasted Strawberry Balsamic Jam
Red is primary in our Summer color palette and when it comes to red, no fruit is a better artist than the strawberry. It’s been a delight discovering new fruit this summer, especially at my new favorite spot in Michigan ~ Mick Klug’s Farmstand in New Buffalo, Michigan ~ @newbuffalofarmstand
Last week they even had strawberries in August! You heard right, these are everbearing strawberries and will be available until the first frost. They make for a delicious homemade jam which is precisely what we are making. The key to preserving the full fruit flavor in this jam recipe is to roast your strawberries on low heat or make use of a dehydrator if you have one. Like a painter painting, if you treat your ingredients with respect, the outcome will respect you in return.
Roast the strawberries – Preheat the oven to 350˚
In a mixing bowl, toss the hulled strawberries with ½ cup of the sugar. Place in a glass baking dish and roast for about 2 hours, checking every 30 minutes and stirring the berries.
Prepare the canning jars – Wash the jars, lids, and bands in hot, soapy water. Rinse and drain. Place the jars on a rimmed baked tray and bake in the oven for 45 minutes. Keep in oven until ready to use. Put the flat lids in a saucepan and cover with water; bring just to a simmer over medium heat. Do not boil. Reduce heat and keep them hot until you’re ready to use them. Put the screw bands near your work area. There’s no need to heat the bands.
Make the strawberry balsamic jam – Remove the roasted strawberries from the oven and let cool slightly. Strain the strawberries from the liquid, reserving the liquid in a medium bowl. Place the strawberries in a food processor and pulse to chop. You just want a coarse chop, not a purée!
Add the chopped strawberries, the remaining ½ cup sugar and the pectin to the strawberry liquid and stir to combine.
In a large saucepan, bring the mixture to a boil and cook, stirring continuously for 1 minute. Turn off the heat. I check on jam consistency with the spoon test – Place a small amount of jam on a spoon and place in the freezer for a few minutes. If the jam thickens, if it done. Otherwise, bring to a boil and cook for one minute and repeat the test until the jam is thick.
Fill each sterilized jar with strawberry balsamic jam and seal. Process according to manufacturer’s instructions. Store at room temperature or in the refrigerator for up to a year.
makes 3 half pint jars
ROASTED STRAWBERRY BALSAMIC JAM
- 2 quarts strawberries, washed and hulled, cut into ½” chunks
- 1 cup organic cane sugar, divided
- 4 tsp pectin
- 2-3 tbsp Villa Manodori balsamic vinegar