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Slow Roasted Strawberries

Slow roasting is a simple way of extending the shelf-life offresh strawberries.  Not only will yourhouse smell divine, but slow roasting concentrates the fruit’s natural sugars,leaving the berries with a heightened sweetness and a deep, rich flavor.
Author Rosalie D'Amico


  • 6 cups fresh ripe strawberries
  • ½ cup sugar (more or less depending on the sweetness of the berries)


  • Heat the oven to 250°. Do not use convection setting.
  • Rinse and hull the berries. Leave very small ones whole and quarter or halve the others so they are about the same size for even cooking.
  • Toss the berries with the sugar and spread in an even layer in a non-reactive baking pan.
  • Roast slowly, uncovered, for 3-6 hours. Shake occasionally but do not stir. If they start to look dry on top, gently flip them over with a wide spatula.
  • They are done when their juices have reduced to a syrup, but not darkened into caramel. The berries should be jammy but not dry.
  • Store in an airtight container in the refrigerator.