Recipe of the Week - Roasted Strawberry Balsamic Jam


Is there anything quite like fresh ruby red strawberry jam? Spread this roasted strawberry jam dreamed up by Wisconsin From Scratch on buttered toast, a crumbly biscuit, or scoop onto some ice cream for a 'pie a la mode' feel!




  1. Place strawberries in a bowl, add sugar, and stir to mix thoroughly.
  2. Let berries sit and macerate while you heat your oven to 250 degrees.
  3. Once oven is heated, pour berries and their juices into a 9 x 13 baking dish, and spread out so they are in a single layer. Pour balsamic vinegar over berries, place baking dish in the oven, and bake for 2 hours. Check berries every 30-40 minutes and give them a quick stir.
  4. After 2 hours, remove berries from oven - they should look very dark red and a little dried out on the edges. There will also be a lot of syrup. Mash berries with a fork or a potato masher, then use a sieve to strain off the liquid syrup until jam reaches your desired consistency (save the drained syrup for other uses - like mixing in bubbly water!). Store jam in the refrigerator, and use within a couple of weeks (should not be a problem).

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