This easy to make strawberry jam with vanilla bean and balsamic vinegar is intensely flavorful, and it keeps well in the fridge for a week or two.
When strawberry season comes around, it absolutely makes sense to buy more pounds of the beautiful, ripe beauties than you know what to do with. Right? Or maybe it’s more appropriate to say that when life gives you strawberries, make strawberry refrigerator jam.
This simple and intensely flavorful jam was inspired by an old standby recipe from Cooking Light — and like the best refrigerator jams, no canning or sterilizing is required.
That jam is made in a Dutch oven on the stovetop. But why stand watching over a pot of simmering strawberries for the better part of an hour when you can pop them in the oven and walk away?
Let the oven do the work. It’s a technique I employ a lot in my cooking. Allowing yourself the freedom to become hands-free is a great thing in the kitchen.
Roasting the strawberries releases their juices and concentrates the fruit until they taste like the very essence of strawberry. And because strawberry refrigerator jam only gets better with a little balsamic vinegar and brandy, there’s a little of both in there too.
This jam tastes amazing on warm scones or toast, with soft butter or a schmear of cream cheese.
roasted strawberry refrigerator jam
Yield 2 cups
The jam will become thicker as it cools, as the natural pectin in the strawberries sets.
- 2 pounds strawberries, hulled and sliced in half
- 1 cup sugar
- 2 tablespoons clear fruit brandy (raspberry, strawberry, cherry) or vodka
- 1 vanilla bean pod, split, plus scraped seeds
- 1 teaspoon balsamic vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- 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.
- 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.
- Let the syrupy berries cool. Remove the vanilla pod. Transfer the berries and all the pan juices to a bowl and mash with a potato masher to a chunky consistency, or pulse a few times in a food processor, making sure to keep some chunks of strawberry.
- Stir in the vinegar, lemon juice and salt.
- Store in a covered jar in the refrigerator up to 2 weeks.
Courses jams and preserves
Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
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