The Musette: oven-roasted strawberry jam

I love making jams, marmalades and chutneys though I generally only make enough for our own needs. Occasionally I’ll make more to give as gifts for visitors and hosts.

I like making jam in the oven because it makes so much less mess. I know it sounds a bit strange but the result will quickly make you a convert because the fruit’s natural and added sugars slowly caramelise in the oven while the fruit reduces and concentrates its wonderful fragrent flavour. I should warn you that this will be the most intensely flavoured strawberry jam you will ever sample.

This particular batch was made from cut-price strawberries from a farm stall. It’s great for when you need to use up those quickly ripening berries in the fridge or when they are on sale at the local market. Frozen strawberries also work well in this jam, as does any ripe fruit.

This phenomenal jam gives your morning toast or “tartine”an instant upgrade but deserves to be centre stage in lots of delicious desserts too. It is amazing in a simple whipped cream “fool”, a delicious filling for turnovers or an outstanding topping for cheesecake. Any dessert in which you would use strawberry preserves or jam will be made even better by adding this intensely flavourful jam. It’s delicious on scones – recipe coming soon!


  • 1kg (2lbs) very ripe strawberries washed, hulled and quartered
  • 200g (1 cup) jam (preserving) or granulated sugar
  • juice of a freshly squeezed organic orange and lemon
  • 125ml (1/2 cup) orange flavoured liquer, I used Cointreau (optional)


1. Mix all the ingredients together in a large glass bowl, cover and leave overnight in the fridge.

2. When the sugar has dissolved, put into an ovenproof container and roast in the oven at 180°C/160°C fan/gas mark 4 (350°F), stirring occasionally until the jam reduces and the juice almost completely boils off approx. 3 hours.

3. Watch it closely toward the end of the cooking time because the sugars will be very concentrated and will more easily burn.

4. Pour jam into sterilised jars and seal. Store in refrigerator for up to 3 months.

15 Comments on “The Musette: oven-roasted strawberry jam

  1. Just sitting here wondering what my mother will say when I show her this. lol She’s made and sold jams and jellies for years. I’ll have to let you know what her reaction is 🙂

    Liked by 3 people

  2. Orange liquour sounds like an interesting and inspired choice on top of the citrus. I’m fond of cinnamon and ginger and wonder how those might taste. That said, I still will probably just buy jam, and we get a French brand here. Maybe the label and provenance make it taste better? Maybe it’s time I gave making my own a shot. Do you think it would work with stevia? Or maybe even no sugar at all? I really should be cutting down on sugar. Oh, did you know that strawberries are low-glycemic? Unfortunately, they are among the dirty dozen and organic here at least are usually $5US a pint — too much!
    Anyway, well done. I linked to this post in my latest, for what that’s worth. You’re very sweet to keep liking my posts! Thank you!

    Liked by 1 person

    • Strawberry and orange are a classic combination. I confess I’ve never tried strawberries with either cinnamon or ginger. Both work well with apples, while rhubarb and ginger are another classic pairing. Home made jam typically uses less sugar than commercial brands. I’ve never made jam with stevia however you can make “jam” with chia seeds. There’s bound to be a recipe somewhere on the internet.


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  4. Just love your strawberry jam its the best ever,
    have added Logan berry which will be interesting.
    This the second batch am making.


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