Roasted Strawberry Jam

24 Servings
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes

Roasted Strawberry Jam has the perfect sweet, and bright flavor with just 3 ingredients. It is so easy to make the perfect jam in the oven!

Fresh strawberry jam makes the perfect spread to add to Breakfast Food or enjoy with a snack. We’ve posted a recipe before for Stovetop Strawberry Jam. The difference with this recipe is that instead of standing over the stovetop, you just pop the berry mixture in the oven to bake into the perfect jam.

Roasted Strawberry Jam in jar

Fresh Roasted Strawberry Jam is the most amazing topping to add to your favorite foods, and it’s so much better than store-bought. You can spread it over a simple piece of toast, English muffins, or warm, golden brown Homemade Biscuits for an easy breakfast.

Or, if you want to go a little more outside the box, use the jam as a topping for awesome recipes like Ice Cream, or Stuffed French Toast. It would also taste incredible swirled into vanilla yogurt, or with cheese and crackers.


For the most part, you don’t have to worry about Oven-Roasted Strawberry Jam burning. However, if anything is going to burn it’s going to be the sugar as the liquid bakes away. Make sure to keep an eye on the recipe during the last few minutes just to ensure you take it out before that happens.

Roasted Strawberry Jam collage


Although it’s wonderful to use fresh strawberries during strawberry season, you can enjoy this jam recipe year-round using frozen berries. I’d recommend defrosting and drying the frozen strawberries before starting the recipe. That way there isn’t excess liquid as the fruit cooks.



  • Strawberries: One of the best parts of this recipe is that you can make the perfect Strawberry Jam with just 3 ingredients. The most important is of course the strawberries. Pick out the best fresh, ripe strawberries you can find since they’ll be most of the flavor in the recipe.
  • Sugar: The granulated sugar sweetens the recipe, and helps to make the syrupy, jelly-like consistency as the jam bakes and cools.
  • Lemon juice: The last thing you need for Roasted Strawberry Jam is lemon juice. Lemon juice adds a little citrus flavor and helps balance the sweetness and acidity in the recipe.
Roasted Strawberry Jam berries in cooking dish after roasting


  • Prep time: Start by preheating the oven temperature to 325 degrees. Then rinse the fresh strawberries under cold water to clean them, and slice the fruit.
  • Strawberry mixture: Add the sliced berries to a glass bowl with 1 cup of sugar and 1 tablespoon lemon juice. Toss berries with sugar and lemon juice until you’ve evenly coated the strawberries with sugar.
  • Baking time: Then spread the berry mixture out in a single layer on a 9×13″ glass baking dish. Pop dish in the preheated oven for a 2 hour cooking time. As the fruit cooks the berries will bake down so there’s lots of juice at first, then the liquid will start to bake off. You may need to give it a few extra minutes or take it out a little early depending on how fast the liquid cooks out.
  • Serve: Be careful when taking the roasted berries from the oven because they’ll be very hot and easy to burn yourself with. Make sure you give it plenty of time to cool before serving.
  • Smooth strawberry jam: As the recipe is, it will have some berry chunks throughout. Some people like those fruit chunks, but if you don’t you can remove them. Use a potato masher to reduce the chunks of strawberry, or if you really don’t want any chunks, you can put the jam mixture in your food processor.
Roasted Strawberry Jam in jar


  • Fruit: You can try using lots of different kinds of fruit for jam recipes. Mix in fresh berries with the strawberries like blueberries, raspberries, blackberries, or cherries. Apart from berries, you can also try fruit like apples or peaches.
  • Flavors: There are a few different flavor ingredients that you can try adding as a compliment for strawberries. A drop of vanilla, a little salt, or almond extract would all taste amazing in Roasted Strawberry Jam.
  • Strawberry Balsamic Jam: Making Roasted Strawberry Jam with balsamic vinegar gives it a slightly more interesting flavor with a bit of extra tang. Drizzle about 2 tablespoons of balsamic vinegar over the berries and toss to coat. Then you can continue the rest of the recipe as usual, and bake to make delicious strawberry balsamic jam.
Roasted Strawberry Jam in jar



  • Serve: Make sure to let the recipe cool completely before you serve or store it.
  • Store: Once it’s cooled, you can transfer the Roasted Strawberry Jam to jars or another airtight container to store. Then you can put the container in the refrigerator for a couple of weeks up to 1 month.
  • Freeze: If you want to freeze the strawberry jam, first let it cool completely in the fridge. Then transfer it to airtight plastic containers with space at the top for the jam to expand. It will stay good for up to 6 months.

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Roasted Strawberry Jam

Roasted Strawberry Jam has the perfect sweet, and bright flavor with just 3 ingredients. It is so easy to make the perfect jam in the oven!
Yield 24 Servings
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Spread
Cuisine American
Author Sabrina Snyder


  • 2 pounds very ripe strawberries , sliced
  • 1 cup sugar
  • 1 tablespoon lemon juice


  • Preheat oven to 325 degrees.
  • Toss the strawberries, sugar and lemon juice in a large bowl.
  • Place in 9×13 baking dish.
  • Bake for 2 hours or until the liquid has almost completely baked off (be careful it doesn't burn).


Calories: 44kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 59mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 22mg | Calcium: 6mg | Iron: 1mg
Keyword: Roasted Strawberry Jam
Roasted Strawberry Jam collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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    1. Serving sizes become an issue because people will have ingredients of different sizes. Packaged products are weighed and measured at the time of creation which makes their measurements accurate. The only way to accurately know the measurements of meals is to weigh and divide.