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.