Roasted Strawberry Filling
Makes about 2½ cups
  • 12 cups (2,040 grams) fresh strawberries, roughly chopped
  • 1 cup (200 grams) granulated sugar, divided
  • 1 tablespoon (2 grams) lemon zest
  • 3 tablespoons (45 grams) fresh lemon juice
  • ⅛ teaspoon kosher salt
  1. Preheat oven to 425°F (220°C).
  2. In a large shallow baking dish (preferably metal as it will help caramelize the fruit slightly), toss together strawberries, ½ cup (100 grams) sugar, lemon zest and juice, and salt.
  3. Roast strawberries for 10 to 15 minutes before stirring. Taste and assess the amount of liquid released and begin to determine natural sweetness and pectin release. Add remaining sugar in ¼-cup (50-gram) increments until flavor is correct, roasting between each addition. Continue to cook and stir fruit until it jams slightly, 30 to 40 minutes. (It will thicken as it cools.) Refrigerate before using.
Recipe by Bake from Scratch at