oven roasted strawberry jam

These strawberries have been in the freezer since last summer. The cold storage did not diminish the taste value of the red beauties.

 slow oven roasting turned the frozen strawberries into oven roasted strawberry jam

notice the thick, red – juice-truned-jam
Oven Roasted Strawberry Jam
(recipe adapted from  http://familystylefood.com/2011/04/roasted-strawberry-refrigerator-jam/)
  • 2 quart bags frozen strawberries, drained of juice after thawing
  • 3/4 c granulated sugar
  • 2 T chamboard liquor
  • 1 vanilla bean, split
  1. Preheat oven to 250 degrees
  2. Combine all ingredients into large bowl
  3. Stir well to distribute sugar
  4. Let sit for 15 minutes
  5. Pour mixture into half sheet pan 
  6. Bake in slow oven (250 degrees) for two hours
  7. I stirred berries and juice a couple of time during baking time.
  8. Remove from oven and let cool
  9. Store in refrigerator if you plan to consume within a couple of weeks; otherwise, store in freezer.
Oven roasted strawberry jam would be delicious over ice cream or cheesecake or pound cake, ….
or off the end of a spoon.

strawberry granola bars

In an attempt to develop healthier eating habits, I’m baking with oats at least once per week. There are oats in these strawberry bars; however, there is also enough butter in the curst to make you say – ahhh….butter!

This recipe is adapted from a recipe for raspberry granola bars from Delicious Dishings (here’s the link.)

Rather than using the raspberry filling, I used strawberry jam made from Ina’s recipe (here’s my blog link.)

Though these bars are not exactly low fat, they do contain the healthy oat.  I’m going to try these with a fig filling next.


King Arthur flour – -

- – makes the best biscuits!

They are crunchy on the outside and fluffy on the inside.  Break one apart, hot from the oven, and watch the steam float toward the clouds.  Add fresh strawberry jam, and your taste buds will sing.

The recipe for these biscuits is adapted from one found at Carmen Cooks.  I replaced the 1/4 cup butter with half butter and half shortening, both frozen. 

Strawberry Jam

I watch tooooo much Food Network, and specifically Barefoot Contessa.  She makes is all look….possible.  
Strawberries were cheaper by the flat at the farmer’s market.  I didn’t really need a flat, but my accountant’s brain said ‘cheaper is better.’  So, here I am – inspired, again, by Ina.  
The recipe was relatively easy.  The use of a thermometer eliminated any guess work involved in making jam.  I cooked the mixture on medium heat; there was some splattering as it cooked thicker and thicker.  I followed her recipe (found here) exactly as written.  One point I would stress – use a very heavy bottom pan to make the jam.  My jam did burn, just a little, in the bottom of my ‘not thick enough’ pan.  I quickly transferred the jam to another pan, cooked it a little longer, and hoped for the best.  Once that whiff of ‘something is not right’ drifts through the air, it’s advisable to check it out.
I am so pleased with the texture and color of my jam.  It does not taste like the jam MaMa made, but MaMa never added Grand Marnier, blueberries, nor apples to her strawberry jam.  I’m anxious to bake biscuits and really give this jam a true test drive.
I don’t know what will happen, but I froze some of the jam.  The sugar may crystalize.  I’ll report the results of that ‘experiment’ in weeks to come.

updated May 9, 2010:
The frozen strawberry jam is still as delicious as the day it was made.  The color is a little darker, but the flavor is great.