Mixed Berry Oven Jam

"This sweet and fruity jam is low effort with high reward. Simply dump all the ingredients into a baking dish and let the oven do all the work."
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Arlyn Osborne photo by Arlyn Osborne
photo by Izy Hossack photo by Izy Hossack
photo by Arlyn Osborne photo by Arlyn Osborne
Ready In:
45mins
Ingredients:
8
Yields:
1 cup
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ingredients

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directions

  • Preheat oven to 450°F.
  • Line a 9x13 inch metal cake pan with aluminum foil. Then crumple up a sheet of parchment paper into a ball. Unfold the parchment and place it into the bottom and up the sides of a 9x13 inch metal cake pan. Make sure there are no holes.
  • Hull strawberries and cut in half.
  • Add all the ingredients, except the vanilla, to the prepared pan and toss to combine.
  • Bake for 25-30 minutes, or until the fruit is soft and the juices are thick and bubbly.
  • Remove from the oven and add the vanilla extract.
  • Carefully mash the fruit with a fork, making sure not to poke a hole in the parchment. Let cool.
  • Pick up the parchment paper and use as a funnel to pour the jam into a mason jar or other sealed container.

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Reviews

  1. DIANE N.
    This recipe sounds perfect for making in my bread machine which has a Jam setting. I’ve canned jams before and made mixed berry using, cranberries, raspberries, blackberries, strawberries........you can mix it up as long as you keep the ratios of fruit to sweetener and other ingredients correct. I will follow up post once I make and see if it’s a keeper. You can use frozen unsweetened fruit that would definitely more economical and accessible especially in the winter months.
     
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