Ultimate roast strawberry jam

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Ultimate roast strawberry jam

Whether served with scones, ice cream, pancakes, waffles or grilled trout, this versatile roast strawberry jam can take both sweet and savoury dishes from simple to sublime in no time.

Roast strawberry jam is quick and easy, and can be made at the same time as your next batch of scones.

It’s also great served with ice cream – especially if you roast the strawberries in a bit of balsamic vinegar so that they go all jammy and tart. Try serving it with pancakes and waffles, too.

For a more savoury concoction, combine the jam with feta, diced oranges, chopped parsley and grilled trout. Or, for a quick snack, spread strawberry jam on a slice of toast and top with crispy pieces of bacon.

To make roast strawberry jam:

Mix together 1kg ripe washed whole strawberries with 3/4 cup sugar and a scraped vanilla pod.

Leave for 30 minutes so that pink sugary juices are formed. (If you like the idea of the balsamic, add 1/4 cup after you have macerated the berries.)

Tip onto a baking tray and roast at 160°C for about 30 minutes or until soft and some of the liquid has reduced.

Rose water adds an exotic perfume flavour. Add a few drops to the strawberries once roasted.

If you have any left over it will keep in a sealed jar in the fridge for a week.

Tip: You can replace the strawberries with raspberries when they’re in season.

Abigail Donnelly Article by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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