Perfect addition to an English muffin, strong cup of coffee, Sunday Washington Post, maybe coupon section, just sayin’.
Roasted Strawberry Jam
- 4 cups strawberries, hulled and quartered
- 1/2 cup sugar
- 2 tablespoons clear fruit brandy (raspberry, strawberry, cherry) or strawberry-flavored vodka, brandy or red wine or balsamic vinegar
- 1 vanilla bean pod, split, plus scraped seeds
Toss the strawberries in a bowl with the sugar, brandy, vanilla pod and scraped seeds. Let stand 10 minutes. Transfer to a rimmed baking sheet or small roasting pan.
Roast in a 250 degree oven for about 2 hours, until the berries are very soft and shriveled. Mix around once or twice as they cook.
Let the syrupy berries cool. Remove the vanilla pod. Pulse in a food processor or mash by hand with a potato masher to a chunky consistency.
Store in a covered jar in the refrigerator up to 2 weeks.
Makes about 1 1/2 cups