Refigerator Jam Recipe 425

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REFRIGERATOR JAM



Refrigerator Jam image

This recipe relies on the natural pectin released by the berries as they cook. Once the jam is cooked, it can be eaten right away, warm on a slice of buttered toast.

Provided by Leslie Jonath and Ethel Brennan

Categories     Condiments

Time 2h

Number Of Ingredients 3

2 1/2 pounds mixed berries, such as raspberries, boysenberries, and/or blackberries
1 1/2 pounds (about 2 1/4 cups) granulated sugar (or less to taste if you're not a sweet tooth)
1 tablespoon fresh lemon juice

Steps:

  • Thoroughly wash two pint or four half-pint canning jars and their lids and screw bands. Place the jars, lids, and screw bands in a large pot and add water to cover. Bring to a boil and continue to boil for 15 minutes to sterilize them. Turn off the heat and leave the jars, lids, and bands in the hot water until ready to use. Place a small plate in the freezer for testing the jam.
  • Pick through the berries, discarding any soft or rotten ones. Gently rinse the berries and place them in a large, heavy nonreactive saucepan. Add the sugar and stir to combine. Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves. Stir in the lemon juice. Reduce the heat and simmer the berry mixture, stirring often with a wooden spoon, until the jam thickens to a viscous consistency, 1 to 1 1/2 hours. As the jam cooks, use a large spoon to skim any foam from the surface. After the jam has cooked for an hour, test it to see if the jam has reached the jell point by removing the plate from the freezer, placing 1 teaspoon jam on the plate, and tipping the plate slightly. If the jam doesn't spread, it's ready. You can also test the jam for readiness with a candy thermometer, which should register 220ºF (104ºC) when the jam reaches the jell point. [Editor's Note: "Jell" point or "gel" point? We rather have an affinity for "jell," thinking perhaps it's an old-fashioned term for the proper consistency. As such, we rather like to use it, even though it's not in common parlance.]
  • Lift the jars, lids, and screw bands from the water, using tongs if the water is still hot, and thoroughly dry them. Carefully ladle the hot jam into the sterilized jars, leaving a 1/2-inch space between the jam and the top of the jar. Wipe each jar rim clean with a damp towel, then top with a lid and seal tightly with a screw band. Let the jars cool overnight at room temperature. Label the jars with the recipe name and date. You can store them in the refrigerator, unopened, for up to 3 months. Once opened, use within a week or so.

Nutrition Facts : ServingSize 2 tbsp, Calories 100 kcal, Carbohydrate 26 g, Protein 0.2 g, Fat 0.3 g, SaturatedFat 0.02 g, Sodium 1 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 0.13 g

SMALL BATCH REFRIGERATOR JAM



Small Batch Refrigerator Jam image

This recipe is for a small batch of refrigerator jam. The process is easy, quick, versatile for any fruit or flavor combination, and is made without pectin. Use this base recipe to make strawberry, raspberry, blueberry, blackberry, peach, or numerous other flavor combinations of jam!

Provided by Bettie

Categories     All Recipes

Time 30m

Number Of Ingredients 5

1 lb (448 gr) fresh or frozen fruit (strawberries, raspberries, blackberries, blueberries, cranberries, or peaches all work well)
1/4 cup (2 fl oz, 59 ml) water
1 cup (7 oz, 196 gr) sugar
large pinch salt
1 TBSP lemon juice

Steps:

  • Prep the fruit by washing it and removing any stems or peels if applicable. Roughly chop the fruit up into large chunks. Raspberries, blackberries, and blueberries can all remain whole.
  • In a saucepan (at least 2 quarts in size) combine all of the ingredients and heat over medium heat. Mash the fruit and sugar with a potato masher or a fork. It does not need to be completely mashed, depending on how chunky you like your jam.
  • Bring the mixture to a boil and cook over medium heat, stirring occasionally, for about 20 minutes, or until the juices thicken. It will become much more thick as the jam cools. If this is your first time making this and you are a little unsure if your jam is cooked enough to set, spoon a little bit of jam onto a saucer and place it in the freezer for about 2 minutes, or until it is cold. Touch the jam and if it has a gelatinous jammy consistency it is ready. If not, continue cooking.
  • Cool completely then store in an airtight container or jar in the refrigerator for up to 3 weeks or in the freezer for up to 4 months. When freezing, be sure to leave enough room at the top of the container to allow the jam to expand when frozen.

REFIGERATOR JAM RECIPE - (4.2/5)



Refigerator Jam Recipe - (4.2/5) image

Provided by [email protected]

Number Of Ingredients 4

1 1/3 cups of Strawberries
2/3 cup of Rhubarb
2 Tablespoons of honey
2 Tablespoons of Chia Seeds

Steps:

  • Process all in a blender and refrigerate over night. The chia sees will gel and thicken the fruit.

REFRIGERATOR JAM



Refrigerator Jam image

Found this little gem in an old Woman's Day magazine I had laying around the house. You choose the fruit; strawberries, peaches, blueberries, plums, or whatever other combination you can come up with. 4 pounds of fruit makes about seven half-pints. This isn't exactly a speedy process and requires a lot of stirring so grab a good cookbook to read!

Provided by invictus

Categories     < 4 Hours

Time 1h5m

Yield 7 half-pint jars

Number Of Ingredients 2

4 lbs fruit, your choice
4 cups sugar

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.

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