Roasted Strawberry Jam with Miso & Mirin
PLANT-BASED | GLUTEN FREE* | DAIRY FREE | OIL FREE | QUICK & EASY
Spring is a wonderful time to enjoy fresh, seasonal fruit and when strawberries are in season they beckon me to the kitchen to make jam! Sweet and juicy jam is an homage to the sweet taste of Spring and sitting in the kitchen while my Grandmother made jam. Roasted strawberries become intensely flavorful, ruby-red jewels of strawberry delight.
Our recipe uses Red miso paste (instead of salt) to create the salty/sweet contrast adding layers of deep umami flavor & more complexity which means more joy. Mikawa Mirin (use a hon mirin or true mirin which is a sweet fermented rice wine) enhances the natural sweetness of the strawberries rather than covering them with flavor. Fresh lime juice balances & sharpens all the flavors with acidity & brightness (it also acts as a preservative) bringing a nice balance to the final result.
Servings: 1 Jar
- Prep Time: 10 mins
- Cook Time: 3 hours 0 mins
- Total Time: 3 hours 10 mins
Ingredients
- 2 pounds Fresh Whole Strawberries (frozen can be used)
- ¼ cup Brown, Coconut, Maple or Date Sugar (granulated, not liquid)
- ¼ cup Mikawa Mirin
- ⅛ cup Fresh Lime Juice (adjust to taste)
- 1 ½ tablespoons Red, Brown, or Country Barley* Miso paste (can substitute Chickpea, Mellow or Sweet White - see notes*)
Instructions
- Preheat your oven to 250°F* and place a rack in the center. Take out large baking pan, 1/4 cup of granulated sugar of choice, 2 pounds of fresh strawberries.
- Prep the strawberries by washing them and removing the green tops and any large non-ripe areas that are very light or white in color. Slice the strawberries in halves or quarters if they are very large. Transfer your strawberries to an oven-safe dish (large enough that they can be in one layer), sprinkle with granulated sugar of choice and set aside while you make the mirin-miso sauce.
- Blend miso, mirin and lime juice until well combined and miso is well incorporated (a blender works best). Pour mirin-miso sauce over the cut strawberries, toss in liquid, and place in the oven to roast for 2 -3 hours.
- Check strawberries at 30 minute intervals tossing them in the liquid each time - they are done when the strawberries have shrunken, darkened deeply and the juice is reduced into a sticky syrup.
- Using a wooden spoon or potato masher to mash the berries into the syrup. If you prefer a thicker jam with less whole fruit pieces - blend small portions of whole strawberries and syrup until desired consistency is reached. When you are happy with the breakdown of the berries, transfer the jam to a mason jar and allow it to cool to room temperature. Affix the lid tightly and refrigerate for up to three weeks.
Notes
* if you decide to substitute for Sweet white or Mellow white the sauce reduction will be a bit sweeter, but you can reduce the Mirin to 1/8 cup to reduce the sweetness.
* Miso Master Country Barley miso is not gluten-free, for gluten free use any other variety of Miso Master miso paste in this recipe.