Using some of the strawberries we picked up in Ponchatoula, Louisiana, we spent part of two days making jam. We tried one batch like my earlier Baked Strawberry Jam recipe (we substituted the lemon juice with limoncello) and it was good but we actually made it better by reducing the sugar and switching to a glass roasting pan. You can use metal but it does make the jam a little darker.
As we were doing this at Michelle’s house, we were able to can the results in a water bath.
Roasted Strawberry Limoncello Jam
2 lbs strawberries, hulled and sliced
1 cup sugar
2 tablespoons Limoncello
1 tablespoon vanilla
1/2 teaspoon kosher salt
Preheat oven to 250 degrees F
Mix all ingredients in a 9X13 glass roasting pan.
Stir every thirty minutes for three to four hours until thickened. Test on plates you’ve put in the freezer – place a small dollop on the cold plate and check the thickness then.
Fill sterilized half pint jars with the jam before finger tightening sterilized lids and rings. Drop jars into a water bath for 8 minutes to seal. Remove to counter to cool.
Any jars that don’t seal should be placed in the refrigerator and eaten quickly. But, don’t worry – this jam is so good, you’ll be happy to do so.