Slow-roasting the berries brings their flavor into a whole other level. This technique is also good for fruit that might be a little past its prime. This recipe comes from my friend China Squirrel in Australia.
MAKES ABOUT 3 CUPS
3 pounds strawberries, hulled and halved
3 cups white granulated sugar
juice of 1 lemon
1 teaspoon vanilla bean paste (optional), you can substitute vanilla extract as well
- Place strawberries into a very large bowl, toss with sugar and lemon juice, cover, and refrigerate overnight.
- Preheat oven to 300ºF. Transfer strawberries to a large enamel or ceramic baking dish.
- Bake uncovered, stirring occasionally until jam is thick and sticky, about 3 hours. Stir in vanilla paste (if using).
- Pour jam into sterilized jars and seal. Store in refrigerator for up to 3 months.
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