Refrigerator Jam Recipes

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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.

STRAWBERRY REFRIGERATOR JAM



Strawberry Refrigerator Jam image

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

1/2 vanilla bean, split lengthwise and seeds scraped
1 cup sugar
2 tablespoons orange juice
5 cardamom pods, cracked just enough so seeds stay inside
1 quart strawberries (about 1 1/4 pounds), halved if larger than a walnut, hulled

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.)

STRAWBERRY FREEZER JAM



Strawberry Freezer Jam image

This strawberry freezer jelly is quick, easy and delicious on toast, ice cream or even in milkshakes! Keep jars of this in the freezer and take them out when you are ready to use them. Once thawed, they will last approximately 1 month in the refrigerator. If it lasts that long!

Provided by JORDAN76

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 25m

Yield 80

Number Of Ingredients 4

2 cups crushed fresh strawberries
4 cups sugar
1 (1.75 ounce) package dry pectin
¾ cup water

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.

Nutrition Facts : Calories 40.6 calories, Carbohydrate 10.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 10.3 g

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.

SPEEDY BLUEBERRY REFRIGERATOR JAM



Speedy Blueberry Refrigerator Jam image

Make and share this Speedy Blueberry Refrigerator Jam recipe from Food.com.

Provided by karen in tbay

Categories     Berries

Time 4m

Yield 3 cups

Number Of Ingredients 3

4 cups blueberries, fresh or frozen
2 cups sugar
1 (3 ounce) package lemon gelatin

Steps:

  • In a large saucepan, combine all three ingredients.
  • Bring to a boil.
  • Cook and stir for 2 minutes.
  • Pour into jars and refrigerate.

Nutrition Facts : Calories 734, Fat 0.6, SaturatedFat 0.1, Sodium 133.8, Carbohydrate 186.9, Fiber 4.6, Sugar 176.8, Protein 3.6

QUICK REFRIGERATOR STRAWBERRY JAM



QUICK REFRIGERATOR STRAWBERRY JAM image

Categories     Condiment/Spread     Berry     Side     Sauté     Quick & Easy     Wheat/Gluten-Free     Summer

Yield 1 1.2 pints

Number Of Ingredients 3

1 qt ripe, organic strawberries, hulled and sliced
3⁄4 to 1 cup raw organic sugar (or substitute regular granulated sugar), depending on the sweetness of the berries
2 tbsp lemon juice

Steps:

  • Combine the strawberries, sugar and lemon juice in a small saucepan over medium heat. Bring the strawberry mixture to a rolling boil, stirring frequently with a wooden spoon and mashing the strawberries slightly (I used a potato masher for this). Turn down the heat to medium-low and simmer for approximately 10 minutes. Put about a teaspoon of the jam mixture on the a plate and swirl the plate around. If the jam runs, cook for 2-5 minutes longer and repeat the process. (The jam should firm up when it hits the cold plate and should no longer run.) Transfer to clean glass jars and cool. When completely cool, cover and refrigerate. Makes about 1 1⁄2 pints.

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Top Asked Questions

How do you make jam in the fridge?
Perfect, easy jam recipe to keep in the refrigerator! Place a small ceramic plate in the freezer. Place 2 cups of blueberries in a high-sided saucepan, and mash with a potato masher. Add the remaining blueberries along with the rest of the ingredients. Set the saucepan over medium-high heat, and bring mixture to a boil.
How long do you boil Jam for jam?
Bring mixture to a full boil over medium heat, stirring often and scraping the bottom of the pan. Reduce heat to simmer, occasionally stirring until the texture becomes consistent with jam (approximately 1 hour 15 minutes). Taste and adjust seasoning if desired. Let the hot jam cool.
How long does Jam last in the freezer?
Add a lid and store in the freezer for up to a year. For refrigerator jams, you'll cook the mixture following recipe directions, then store in the freezer for up to a year, or in your refrigerator for about three weeks.
How do you cook jam in a Dutch oven?
Combine all the ingredients in a heavy medium saucepan or a Dutch oven. Bring mixture to a full boil over medium heat, stirring often and scraping the bottom of the pan. Reduce heat to simmer, occasionally stirring until the texture becomes consistent with jam (approximately 1 hour 15 minutes).

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