Refigerator Jam Recipe 425 Food

SMALL BATCH REFRIGERATOR JAM

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.

REFRIGERATOR JAM

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.

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.)

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.

BLUEBERRY-PEACH REFRIGERATOR JAM

Steps:

• Stir all ingredients together in a 5 quart casserole and bring to a boil slowly, stirring.
• Raise the heat and boil rapidly, stirring often, for 15 to 20 minutes or until the jam thickens a little. Turn off heat and let jam calm down for 5 minutes.
• Skim off any foam and spoon the jam into sterilized jars.
• Close the jars, turn them upside down and cool overnight.
• Refrigerate until needed. Keeps for 3 weeks.
• To store longer, process them in boiling water. (See other recipes for instructions.).

MANGO LIME REFRIGERATOR JAM

Steps:

• Combine mangoes, lime zest, lime juice, lemon juice, and pectin in a large stockpot.
• Mash, using a potato masher until well blended.
• It can be a little chunky, but really try to crush everything together well.
• Cook over HIGH heat 4-5 minutes, or until the mixture come to a rolling boil, stirring the entire time.
• When jam is boiling and you can't stir it down, gradually add sugar- stirring the whole time.
• Return to a full boil over high heat and cook 2 minutes exactly, sitrring occasionally.
• Remove from heat.
• Ladle into hot, sterilized canning jars and seal with hot, sterilized canning lids.
• Flip upside down and let rest 5 minutes on their lids.
• Return to upright position and let cool.
• Store in refrigerator,unopened,up to 6 months or in freezer.
• Once opened, use up in several weeks.

STRAWBERRY-GINGER REFRIGERATOR JAM

Steps:

• Rinse and dry the strawberries; place in a 5 quart casserole.
• Lightly crush some of the berries, then stir in the remaining ingredients.
• Bring to a boil, slowly, stirring.
• Raise the heat and boil rapidly, stirring often, for 15-20 minutes or until the jam thickens.
• Turn off heat and let jam calm down for 5 minutes.
• Skim off any foam and spoon jam into sterilized jars.
• Close the jars, turn them upside down, and cool overnight.
• Refrigerate until needed, up to three weeks.
• For long-term storage, seal per boiling method.