A super-easy, and incredibly flavorful homemade strawberry jam you can make in the oven. No preserving equipment needed!
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 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.
Coursesjams and preserves
Recipe by Familystyle Food at https://familystylefood.com/roasted-strawberry-refrigerator-jam/