I’ve been tempted to try that method, but I’d use my oven on a very low setting to roast/ dehydrate the berries. I may try it next year as my strawberry jam is done for this year.
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I recall someone on Chowhound back in the day posting about making a roasted strawberry jam that way, roasting the berries for a long time at low heat to concentrate the flavor. I don’t know what recipe she used, but I imagine it’s not hard to find more detail floating around online.
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Im in Florida. That would turn into a moldy pit of death for every ant and cockroach within 500 yards.
Hard no for me.
I think they lived in upstate NY.
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We used to make fruit leather (before the ‘leather’ was added) like that. Fine mesh screen, secured all the way around was key. We would bring it indoors at night because of the raccoons.
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We’ve been getting overloaded with tomatoes this year, even more than usual. Normally, I cut them into chunks and freeze them for later use (usually tomato beef chow mein), but we ran out of both freezer space and freezer-safe containers, so I decided to pressure can them. Once I started, I wondered if I had made a critical mistake by not draining the tomatoes of their juices, because they seemed way too watery as I was cooking them. If they were plum toms, I wouldn’t have given it a second thought, but they were a mishmash of several different kinds of cherries, slicers, and a volunteer. I was already committed, however, so I soldiered on, eventually putting up about a dozen pints. The finished product also looked kind of watery, so I was really unsure.
Today, however, I decided I need to know. I took a jar whose seal had failed (it’d been in the fridge since canning day), and dumped it into a pan with some diced onions I’d sauteed in olive oil. I seasoned it up with garlic, oregano, and basil, and let it come to a simmer. It was a little watery at first, but it tightened up nicely after only about 15 minutes of simmering. All is well! And tonight, we’re having something with a homemade marinara.
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