Oh my goodness. What a day. 30 jars of jam in the fridge. Both my monkeys were high on something today so in between filling jars with piping hot jam I spent my day breaking up fights and putting them in time out. All. Day. Long. Somewhere in the jam making craziness, I got curious about other ways to make jam. I tried the crock pot, which is ok. The flavor is ok but the color is much much darker than the other methods and the flavor is overdone. However, somewhere in there, I tossed a bunch of stuff into the oven. Heavens to Betsy. This is so a thing. And with jam made in the oven, you can use a lot less sugar than when making it on the stove. (I make my jam using apples instead of powdered pectin, so it takes a lot of sugar to make it gel). Oven roasted jam is also fantastic simply for the fact that you don’t have to stand over the hot stove and stir jam for an hour.
Why the vanilla bean? I don’t know, just sounded good. I also made a version using blueberries and brown sugar, also delicious. This will be my new go-to method for homemade jam.
Start with fresh strawberries (hulled), fresh peaches (peeled and sliced), and an apple chopped with the peel on. Toss it into a food processor or blender.
Pulse until you have a chunky salsa consistency. Pour into a roasting pan or dutch oven with a lid. Scrape out the seeds of two vanilla beans and add to the fruit
Add sugar and lemon juice. Stir, stir, stir.
Cover with a lid and bake at 400 for 30 minutes. Uncover and stir and continue to cook at 400 for another hour or two. The mixture will be bubbly and thickened a little. It will also take on a somewhat translucent color.
You can always test whether or not your jam is done by setting a spoonful on a plate and sticking it in the freezer for ten minutes. If its done, it will gel somewhat in that time and take on the consistency of jam.
Can your jam and let set in the fridge overnight to cool completely.
- 2 lbs. fresh strawberries, hulled
- 1.5-2 lbs. fresh peaches, peeled and sliced
- 1 appled, chopped with the peel on
- 1/4 cup lemon juice
- 4 cups sugar
- 2 vanilla beans
- Pulse the fruits in a food processor and pulse to get a chunky salsa consistency
- Pour the fruit puree into a roasting pan with a lid or a dutch oven.
- Scrape out the seeds from the vanilla beans and add to the fruit with the sugar and lemon juice. Stir to combine.
- Bake at 400 for 30 minutes covered. Remove lid and stir and continue cooking for an additional 60-90 minutes, stirring a couple times. When finished, the mixture will be dark and somewhat translucent and will have thickened a bit.
- Can and refrigerate until completely cooled, usually overnight.
- 2 lbs. fresh blueberries, rinsed
- 2 lbs. fresh peaches, peeled and sliced
- 1 apple, chopped with the peel on
- 1/4 cup lemon juice
- 2 cups brown sugar
- Place the blueberries into a roasting pan with lid or a dutch oven
- Place the peaches and apple in a food processor or blender and pulse to get a chunky salsa consistency. Add to the blueberries
- Add the sugar and lemon juice, stir to combine
- Bake at 400 with the lid on for 30 minutes, remove lid and stir. Continue cooking for an additional 60-90 minutes, until thickened and translucent.
- Can and set in the fridge to completely cool overnight