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Elegant Oven Strawberry Jam




Source of Recipe


Readinglady z8 OR (My Page) on Wed, Jun 8, 05 at 20:13


Recipe Introduction


I just made traditional no-commercial-pectin strawberry jam using a recipe from Ellie Topp's "Small Batch Preserving." It makes jam-making so much easier. It would be a perfect way to try this kind of jam if you're new to the process.
Great flavor, nice texture, retaining distinct chunks of berry within the jam, lovely color. No spattering, no stovetop mess, no danger of scorching. Also safer to put into jars, as the jam never gets that hot.



8 cups halved or quartered (cleaned and de-stemmed) strawberries (2 L)
4 cups granulated sugar (1 L)
1/4 cup balsamic vinegar or lemon juice (50 mL)

Combine berries and sugar in a large stainless or enamel pan. Let stand for 2 hours, stirring several times.

Add vinegar and bring to a boil over high heat; reduce heat and boil gently, uncovered, for 10 minutes.

Pour into two 13 x 9-inch (3.5 L) glass baking dishes and place in a convection or standard oven at 150°F (65°C). Bake until mixture is thickened and will form a gel, about 3 hours for convection and 10 hours for standard, stirring occasionally.

Ladle into sterilized jars and process in a BWB 5 minutes.

Makes 4 cups (1 L).