Roasted Strawberry Refrigerator Jam

I bought 8 pounds of beautiful, ripe, organic strawberries the other day at Costco. Because I have some serious fruit lovers in my house the berries disappeared pretty quick, almost before I could set aside what I needed to make this jam.

My plan was to make a simple standby recipe from Cooking Light for refrigerator jam – no canning or sterilizing required – but I had some other things to do and didn’t want to stand watch for the better part of an hour over a pot of simmering strawberries.

So I let the oven do the work, a technique I employ a lot in my cooking. Hands free is a great thing in the kitchen.

I usually make this jam with red wine or balsamic vinegar instead of brandy, but this time I used the last drops from a bottle of framboise (clear raspberry liqueur). Strawberry-flavored vodka would be fun to try, too.

There’s an inspiring feature in the April 2011 O Magazine on women food entrepreneurs, Seven Women Who Turned Their Passion for Food into a Career. I found a few of the food products mentioned in the story during my many shopping travels.

I spread Belle Chevre Honey Breakfast Cheese on Effie’s Homemade Oatcakes, then topped with some jam. Delicious!

Roasted Strawberry Refrigerator Jam

Yield: About 1 1/2 cups


  • 4 cups strawberries, hulled and quartered
  • 1/2 cup sugar
  • 2 tablespoons clear fruit brandy (raspberry, strawberry, cherry) or strawberry-flavored vodka
  • 1 vanilla bean pod, split, plus scraped seeds


  1. Toss the strawberries in a bowl with the sugar, brandy, vanilla pod and scraped seeds. Let stand 10 minutes. Transfer to a rimmed baking sheet or small roasting pan.
  2. Roast in a 250 degree oven for about 2 hours, until the berries are very soft and shriveled. Mix around once or twice as they cook.
  3. Let the syrupy berries cool. Remove the vanilla pod. Pulse in a food processor or mash by hand with a potato masher to a chunky consistency.
  4. Store in a covered jar in the refrigerator up to 2 weeks.


  1. Gorgeous! Ugh, I want to make this right now.

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  3. I tried making strawberry jam like 3 weeks ago, the kind that you stand there for like an hour. I was good, but I will tell you that this recipe looks so much BETTER! Making this one tomorrow!

  4. Karen, what a wonderful way to make jam, capturing all the flavour and colour. Saw the photo on foodgawker and had to check it out.

  5. An easy jam recipe?! Thank you! I love taking advantage of strawberry season and this is the perfect way to buy a ton and enjoy them later.

  6. Thanks for this. I love strawberry jam…and hate canning. I like collecting different easy jam recipes and this one is a good one!

  7. OMG – I am in love with that last picture. Beautiful! This totally screams childhood summers to me. We had a family owned berry farm where I grew up, and everyone would go picking together in the summer. Then, my mom, grandma and I would take the ice cream buckets full of strawberries and make jam! I am nostalgic just thinking about it. 🙂 Thanks for bringing me back to those days!

  8. Frances Vinnacombe says:

    I recognize that little jam devourer!!! i now have to make this and i LOVE your extra added info!!

  9. I can’t wait to get our first big batch of strawberries from the local farms – this will be the first thing I do with them!

  10. The roasting sounds brilliant! And so glad I don’t have to worry about canning!

  11. Val Reimer says:

    This sounds so good! I am from Canada and we have a very short Strawberry season. Wondering if you would recommend using my fresh frozen strawberries to make this jam. Or, would this become too runny with the strawberries having been frozen and thawed? Thank you!

  12. I am looking for a way to turn this recipe for grilled strawberries with ginger and pimms

    from Jamie Oliver into a jam and it looks like your method here could be easily adapted.

    Going to give it a go. 🙂

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  1. […] 28 Jun Hi friends! Happy Tuesday! I had a fun fashion post scheduled for today, but after this weekend’s activities I had to change it up a bit.   Have you ever made your own jam?   It always seemed really intimidating, but now I am scared no more! It’s really easy, fun and yummy! I even got a text from the bf telling me how yummy it was!   I had planned on using this recipe from Sunset Magazine, but after I forgot an ingredient, I improvised and it was delicious!   My modified recipe is below, so you too can be a little domestic diva! Note: I didn’t actually measure anything other than the gelatin, so don’t be afraid to modify this a bit!   1 pound strawberries-washed, and chopped into small pieces 12 ounces (2 packages) of raspberries, washed 1 lemon 2 ½ tablespoons of gelatin (I used Knox brand) 1 ½ cups of sugar (I used organic sugar) ¼ tablespoon butter   In a large bowl, mash up strawberries and raspberries (Wear a shirt you don’t care about because I got berry juice all over mine) In a large saucepan, put gelatin and half a cup of sugar in bowl. Mix together. Turn heat on high. Add in berries, about ¼- ½ cup of water (or pure fruit juice), and the juice of one lemon (watch out for seeds!) Add in butter. Bring to a boil and stir well. Add in the remainder of the sugar and bring to a brisk boil, stirring constantly for one minute. Remove from heat and pour into a heatproof jar. Let cool to room temperature, or almost room tempature and put in fridge.   Enjoy!   Note: You really can’t screw this up because even if it doesn’t perfectly gel, you can put it over vanilla ice cream as a topping, or make a cobbler topping to add to it!   Image […]

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