Easy Refrigerator Strawberry Jam Food

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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.)

KITTENCAL'S EASY REFRIGERATOR STRAWBERRY JAM



Kittencal's Easy Refrigerator Strawberry Jam image

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

1 lb fresh ripe strawberry, trimmed and halved (use only red ripe berries)
2/3-1 cup sugar (I found that 2/3 cup was enough sugar for me)
2 tablespoons powdered fruit pectin
2 -3 teaspoons fresh lemon juice
red food coloring (optional)

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

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