Yeah, I know. I didn’t realize you could roast fruit, either. Well, not until the foodie blogosphere started blowing up with roasted strawberries on, in, and around all kinds of stuff. Crazy, but I like it.
I love making my own jam since it’s really the only way to get any kind of jam or jelly without all the additives. Kinda sad, since all it is is mashed up fruit and you’d think it would be easier than having to find the ONE health food store in the state that carries something like that. Don’t worry. This is way easier. The roasting of the strawberries gives it a lovely, almost smokey flavor, too. So devilish.
If you want to sweeten it up a bit, feel free to add a tablespoon or two of honey. This stores really well in the fridge–I don’t “formally” can mine so it only lasts two weeks or so. You can absolutely can it, or do what I do and just keep it in an airtight container.
- 1 lb whole fresh strawberries, halved
- 2 T coconut oil, melted
- 1-2 t lemon zest
- 2 t unflavored gelatin
- In a mixing bowl, combine strawberries with coconut oil and stir to coat.
- Spread the strawberries on a baking sheet covered in parchment paper.
- Roast the strawberries at 350 for 20 minutes.
- Remove from the oven and transfer back to the mixing bowl.
- Mash up the strawberries to desired consistency (I like my jam on the chunkier side) and add the gelatin and lemon zest. Stir to combine.
- Pour jam into prepared jars or other containers. Refrigerate for 8 hours or overnight before serving.