Kittencals Easy Refrigerator Strawberry Jam Recipes

STRAWBERRY REFRIGERATOR JAM

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.)

EASY REFRIGERATOR STRAWBERRY JAM RECIPE

Steps:

• Wash strawberries well. Remove stems and dice. Combine all ingredients in a medium sized pot. Mash mixture with a potato masher to help break strawberries down.
• Bring mixture to a boil in a pot at least twice the size of the mixture and stir s occasionally. Lower heat to medium-high and simmer for 15 minutes, stirring often. Do not leave this on the stove unattended.
• The mixture will foam up and then as it is getting reduced, calm down and thicken up a little. The best way to tell if it is close to ready is to dip a spoon or spatula in every so often. First, the jam will begin to lightly coat the spoon, later it will drip/slide off in sections. That's when you know it is ready.
• Remove from heat and allow mixture to cool completely. Store in a mason jar or glass bowl with lid and refrigerate until ready to use. Stays good for 2 weeks in your refrigerator.
• Tips: Use a larger pot than you need to prevent splatter. If the jam is not as thick as you would like it after it has been completely chilled, simply return it to a pot and allow it to boil again for 7-10 minutes. Repeat cooling process. It may take a couple of times making this until you "see" when the jam reaches the right consistency

STRAWBERRY FREEZER JAM

Steps:

• Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
• Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

KITTENCAL'S EASY RHUBARB-STRAWBERRY REFRIGERATOR JAM

Steps:

• In a large saucepan stir together the fresh rhubarb with the sugar; cover with a lid and let stand 24 hours.
• After the 24 hours bring the rhurbarb and sugar to a boil over medium heat.
• Reduce heat to low and boil stirring constantly for 12 minutes.
• Remove from heat and gently stir in the gelatin powder until completely combined.
• Transfer to sterilized glass jars and refrigerate.

KITTENCAL'S EASY REFRIGERATOR STRAWBERRY JAM

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.

REFRIGERATOR JAM

Steps:

• Wash fruit and discard any skin (from peaches or the like).
• Cut fruit into pieces no larger than 1 inch each.
• In a large heavy-duty saucepan add the sugar and stir over medium heat while the sugar melts and the fruit softens.
• Cook, stirring constantly until the jam thickens. this may take an hour or more. Cool, then spoon into very clean jars, cover with clean lids and refrigerate up to 3 weeks.

STRAWBERRY FREEZER JAM

Steps:

• Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries. Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
• Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 minutes.
• Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
• Store in freezer up to 12 months or in refrigerator for up to 3 weeks. Thaw frozen jam in the refrigerator and stir before serving.

QUICK AND EASY STRAWBERRY JAM

Steps:

• Crush strawberries and measure 4-1/2 cups berries into a large saucepan. Stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil for 1 minute, stirring constantly. , Remove from heat and skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.