Roasted Strawberry Rhubarb Jam

A while back I made this jam. I found the recipe at Simplest Things. By roasting the strawberries it give this jam a more intense flavor.

Here is the process I used. I changed the recipe just a little to my liking.

Roasted Strawberry Rhubarb Jam

Ingredients
6 cups cut up Strawberries
2 cups cut up Rhubarb
2 cups sugar
1 lemon

First I cut up two cups of rhubarb and added it to a non-reactive bowl. I then added in 3 cups of cut up strawberries. To that I added 2 cups of sugar and gave it a stir. Then I added in the juice from the lemon and the spent halves of the lemon. I covered the bowl with the sugar fruit mixture and let it sit in the refrigerator overnight.

After sitting overnight

The next day I roasted another 3 cups of diced strawberries on 300 degrees for two hours. You want them darkened but not black. ( sorry I forgot to take a picture of this step) Add the roasted strawberries and any juices released to the rhubarb-strawberry mixture from the refrigerator.

Simmer in a large saucepan until you reach the gel point. To reach the gel point it will take anywhere from 20-40 minutes. The color of the fruit mixture will darken as it thickens up. You can test the gel by placing a small amount of the jam on a plate you have chilled in the freezer. Put a dab of jam on the chilled plate. Place the plate with the jam into the freezer again for a minute or two and then check to see if it is thick enough. If the jam is not thick enough cook a little longer and re-test.