Easy Refrigerator Strawberry Jam Recipes
EASY SMALL BATCH REFRIGERATOR JAM (BLUEBERRY OR STRAWBERRY)
Easy small batch refrigerator jam made with just two ingredients. Use blueberries or strawberries and sugar in this quick stovetop recipe.
Provided by Joanie Zisk
Categories Breakfast
Time 1h
Number Of Ingredients 2
Steps:
- Combine the blueberries (or strawberries) and the sugar in a medium saucepan. Mash berries slightly with a potato masher or the bottom of a fork. Bring mixture to a boil over medium-high heat, stirring occasionally.
- As soon as the berries begin to boil, begin to stir.
- Continue to cook and stir occasionally until jam begins to thicken. During the last few minutes of cook time, stir vigorously so that the mixture doesn't stick to the bottom of the pan.When the mixture reaches a gel consistency, remove pan from the heat.
- Pour into a clean glass jar.
Nutrition Facts : ServingSize 1 tablespoon, Calories 40 kcal, Carbohydrate 10 g, Fiber 1 g, Sugar 10 g
KITTENCAL'S EASY REFRIGERATOR STRAWBERRY JAM
Considering how easy this is to make, it makes a great strawberry jam, good on waffles, pancakes and for a cheesecake topping! It will keep in the refrigerator covered for up to 2 weeks.
Provided by Kittencalrecipezazz
Categories Strawberry
Time 15m
Yield 1 1/4 cups (approx)
Number Of Ingredients 5
Steps:
- In a bowl mash the strawberries using a potato masher or fork.
- In a large skillet stir together the mashed berries, sugar, pectin and lemon juice (starting with 2/3 cup sugar and adding in more desired I found that 2/3 cup plenty for me!) boil until slightly thickened about 5 minutes, add in a couple drops of red food colouring if needed.
- Transfer the mixture to a bowl to cool.
- Store tightly covered in a glass jar in the refrigerator until ready to serve.
Nutrition Facts : Calories 531.2, Fat 1.1, SaturatedFat 0.1, Sodium 4.8, Carbohydrate 135.2, Fiber 7.3, Sugar 124.5, Protein 2.5
STRAWBERRY REFRIGERATOR JAM
Keep cardamom pods and vanilla beans on hand so that you can make this jam throughout berry season. Simply simmered for 20 minutes, it works best made in small batches like this. Serve it warm over toast or vanilla ice cream, and keep any leftovers in the fridge. And if you have some on hand... stir in a handful of raspberries with the strawberries.
Provided by Food Network Kitchen
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Put the vanilla seeds and pod in a heavy, nonreactive skillet. Add the sugar, orange juice and cardamom pods and cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
- Add the strawberries to the skillet and stir once to coat. Simmer, stirring occasionally, until the mixture is thick and jam-like, 20 to 25 minutes. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat and let cool before using. Discard the cardamom and vanilla pods before serving. (The jam will keep refrigerated for 2 weeks.)
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SMALL BATCH REFRIGERATOR STRAWBERRY JAM - 31 DAILY
From 31daily.com
5/5 (6)Category CondimentAuthor Laura CrawleyTotal Time 25 mins
- Combine 1/4 cup sugar and the strawberries in a medium saucepan. Using a potato masher, roughly mash strawberries. Then, using a wooden spoon, cook the berries, stirring until they are juicy — 5-6 minutes. Stir in remaining sugar and butter until the sugar is dissolved and the butter is melted.
- Bring mixture to a full rolling boil. Continuing boiling, on medium to medium-high heat, removing foam from the surface as needed, until the mixture has thickened and most of the liquid has been absorbed. About 20 – 30 minutes.
- Retrieve frozen spoons. Place a drizzle of jam on the back of a frozen spoon. After it has slightly cooled, a few seconds, run your finger through the jam. If it retains its track, it has set. If it runs, keep cooking the jam and retest in a few minutes.
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