A deliciously easy homemade jam recipe using beautiful Queensland strawberries. This recipe is mostly hands free, and is packed with gorgeous flavours & aromas!
- 1kg strawberries, halved
- ⅓ cup of sugar (this recipe uses raw sugar), or honey
- 3 tbsp. balsamic vinegar
- 1 vanilla pod
- Preheat oven to 130 degrees °C
- In a large roasting pan, put the strawberries, sugar/honey and balsamic vinegar. Split the vanilla bean in half lengthways, scrape out the seeds with the tip of a sharp knife and add them to the pan. Throw in the pod as well. Toss everything together until well mixed, then set aside for 10-15 minutes for the sugar to dissolve & the strawberries to macerate and release their juices.
- Give everything a final toss, then roast in the oven for 2 hours, tossing occasionally until reduced, syrupy, shiny and darker in colour.
- To prepare a jar, pick a suitably sized jar (this recipe yields about 400-450ml of jam) and give it a good wash with warm soapy water and rinse well. Place the wet jar and its lid (unless the lid is plastic!) onto a baking sheet and place into the oven with the jam for the final 25 minutes of the roasting time. This will sterilize the jar without having to boil it!
- At the end of the 2 hours, remove both the jam and the jar from the oven. Using a clean ladle or large spoon*, transfer the jam into the jar while they are both still hot, making sure you don’t touch the inside of sterilised jar with your fingers. Leave to cool then enjoy! This jam keeps for several weeks in the fridge.
*To make sure the spoon or ladle you are using is super clean (to avoid contamination), put it in a cup or bowl and pour boiling water over it. Leave it in the hot water for a minute or two, then remove and set it to dry (without touching it!) completely before using.
Prep time: 15 min.
Cook time: 2 hrs.