Roasted Strawberry Freezer Jam.
Equipment
- large pot
- baking sheet
- potato masher
Ingredients
- 8 cups fresh strawberries, destemmed and quartered
- 1 cup raw cane sugar
- ⅓ cup raw honey or ¾ cup cane sugar and ½ cup honey
- 1 tbsp lemon juice
- pinch sea salt
Instructions
- In a large pot over medium heat, combine the strawberries, sugar, honey, lemon juice, and sea salt. Cook for 5 minutes, stirring occasionally.Then, using a potato masher, mash the strawberries until they're almost the texture of jam, keeping in mind that it will thicken later.Bring to a simmer and cook for 5 more minutes.
- Divide the mixture between 2 jelly roll pans or baking sheets. Spread the mixture out evenly on each baking sheet.Preheat the oven to almost the lowest setting, around 200℉. Cook for 5-8 hours or until the jam has a thickened consistency and a deepened flavor.
- After baking, cool completely to room temperature before storing in air-tight glass jars that have been filled ¾ of the way up.
- Place the jars in the freezer and freeze. Best eaten within 3 months of freezing.To thaw, place in the refrigerator overnight.