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, juicy, and fruity-loaded, this jam is an homage to the sweet tastes of Spring. Roasted strawberries are intense, ruby-red jewels of strawberry sweetness.
Our recipe uses Red miso paste (instead of salt) to create the salty/sweet contrast adding depth & complexity. 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
- 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.