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Roasted Strawberry Refrigerator Jam

5 from 1 vote

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An easy to make strawberry refrigerator jam recipe with vanilla bean and balsamic vinegar tastes like the essence of fruit. The jam keeps in fridge for a up to two weeks.

Homemade chunky strawberry jam in a Weck jar, with a spoon and buttered toast.

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.


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.

Roasting fruit for jam

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 my best flaky biscuits with soft butter or a schmear of cream cheese.

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Roasted Strawberry Refrigerator Jam

Karen Tedesco
A super-easy, and incredibly flavorful homemade strawberry jam you can make in the oven. No preserving equipment or added pectin needed!  
Print Pin
5 from 1 vote
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Fruit
Cuisine American
Servings 15 servings


  • 2 pounds (900 g) strawberries, hulled and sliced in half
  • 1 cup (200 g) sugar
  • 2 tablespoons (30 ml) clear fruit brandy, raspberry, strawberry, cherry or vodka
  • 1 vanilla bean pod, split, plus scraped seeds
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon kosher salt


Yield: 2 cups jam
  • 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 10 days.


  • The jam will become thicker as it cools, as the natural pectin in the strawberries sets.
  • Keep the jam in a covered glass container in the refrigerator up to 10 days.


Serving: 1g | Calories: 77kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 78mg | Potassium: 94mg | Fiber: 1g | Sugar: 16g | Vitamin A: 7IU | Vitamin C: 36mg | Calcium: 10mg | Iron: 1mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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  2. 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!

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

  4. 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!

  5. Frances Vinnacombe says:

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

  6. 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!

  7. 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.

  8. 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.

  9. 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!