Laun/Pruett Recipe Collection
Oven baked Strawberry Jam

8 c. quartered strawberries
4 c. granulated sugar
1/4 c. balsamic vinegar

Combine berries and sugar in a very large saucepan. Let stand for 2 hours, stirring several times. Add vinegar and bring to a boil over high heat; reduce heat and boil gently, uncovered, for 10 minutes. Pour into 2 9x13 inch glass dishes and put in oven at 150*. Bake until mixture is thickened and will form a gel, about 3 hours for convection, and 10 hours for standard, stirring occasionally. Ladle into hot, sterilized jars. (You can process in a canner for 10 minutes...I don't do this)

This is a wonderful loose consistency. You can add a sprint of fresh mint or basil before filling with jam.

From Ellie Topp and Margaret Howard. The Complete Book of Small-batch Preserving: 2007.

Recipe Contributed by Mary Ann Laun