Roasted Strawberry Jam

This quick, easy jam is a great way to use fresh strawberries that have started to turn and are too soft to eat. Perfect on toast or added to your favorite desserts, it will have guests thinking it took much more time to make than it did! This simple jam is made using only 4 ingredients and thickens naturally without the addition of pectin.


What you’ll need

  • 2 pounds very ripe strawberries, washed and quartered
  • 3/4 cup granulated or coarse sugar of your choice (we used Wholesome Organic Raw Turbinado Sugar)
  • 2 tsp. vanilla bean paste or vanilla extract (we scooped the insides of 2 whole vanilla beans from Singing Dog Vanilla)
  • 1 Tbsp. freshly squeezed lemon juice


Toss strawberries, sugar, vanilla, and lemon juice together in a large bowl and transfer to a baking sheet or dish.

Roast in the oven at 350 degrees, stirring occasionally until the fruit begins to break down and the juice thickens.

Watch closely towards the end of the cooking time, the sugars will be concentrated and burn easily. Cooking time will vary depending upon the water content of the strawberries and the depth of the baking dish. Allow up to an hour and a half for the jam to cook.

While still warm but not hot, use a spatula to transfer into a bowl or jar. Allow to cool, cover, and refrigerate.

Note that because this is made without any preservatives or traditional canning methods, the jam should be kept refrigerated and enjoyed within one week.


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