Refrigerator Fruit Jam Recipes
REFRIGERATOR JAM
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
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.
REFRIGERATOR FRUIT JAM
I began making this jam a few years ago.This is so easy and so tasty.I make small amounts just enough to last a few weeks. I usually make peach,pear,strawberry and raspberry. I start with a small amount of sugar,if your fruit is very ripe and sweet you may not need additional sugar,just don't start out with too much.
Provided by Leanne D. @kitchenkaterer
Categories Jams & Jellies
Number Of Ingredients 3
Steps:
- Put a tablespoon in the freezer. Slice a 1-inch wedge from the end of the lemon.Combine the fruit and the sugar in a large pot. Squeeze in the lemon and drop the rind into the pot. Heat on medium,mash the peaches a little until chunky. Don't mash the lemon. Bring the mixture up to a boil, stirring frequently. When the bubbles become smaller ,about 5 to 8 minutes of boiling, start checking to see if the jam has set. Remove a spoon from the freezer and dribble several drops onto the spoon. Wait a few seconds, and then run your finger through the jam. If it leaves a track in the jam, it is done. If not, keep cooking the jam and test again a few minutes later,also taste the cooled jam in the spoon for sweetness. Add more sugar as needed for sweetness or a touch more lemon juice for acidity. Stir it into the jam and continue to cook until the set is reached. (If the jam is set when you tasted it but you want it a little sweeter, add the sugar and cook for a minute or two to dissolve.)Turn off the heat and carefully spoon the jam into the jar. Set it aside to cool, then screw on the lid,store it in the refrigerator, up to three weeks.
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