roasted strawberry jam

On our first morning on the mountain, we were slugs.  We took leftovers and strawberries and put them on sticks to poke them in the fire.  The strawberries took on this intense flavor that out of season strawberries never have.  Even little scorched bits.  Actually, I think I like strawberries on a stick better then marshmallows on a stick.  I am strange so I am not surprised.  The comment was made by Miss A that it would make a wonderful jam.  I decided I would try.

I took two quarts of strawberries, a bit of olive oil, and roasted the heck of them.  They really did not get the scorched bits to the extent they would have on a stick but there were a few.  And the flavor was intensified and much sweeter!  The only flavor I really did not get was the smoke from the fire.  I added less sugar then I normally would for jam and called it a day.  I cannot wait until I have fresh bread in a couple days to try it on.  I have old bread right now and a cold house.  It is what happens.

roasted strawberry jam

2 quarts strawberries, hulled and cut into quarters

2 tablespoons olive oil

1/2 cup sugar

Turn oven on to 450 degrees Fahrenheit.  Pour the oil on a cookie sheet.  I used my cast iron pizza pan.  Cut the strawberries on the pan.  Coat with oil.  Roast for a half hour, stirring every ten minutes.

Take the strawberries out.  Scrape them into a small pot.  Put them over low heat.  Stir in the sugar.

I used the pan and heat with a bit of elbow grease to make sure the sugar dissolved.  You want to stir until the sugar is dissolved.

I will have toast in the morning and fresh bread tomorrow night or the morning after.  I cannot wait to try this jam on either.  It was so good on a spoon!