STRAWBERRY REFRIGERATOR JAM
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
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 REFRIGERATOR JAM
This quick and easy homemade Strawberry Refrigerator Jam is made with just three simple ingredients, has no added pectin, and only takes 30 minutes. This recipe makes a small batch of deliciously sweet jam that you store in the refrigerator or freezer, so no canning required!
Provided by Michelle / Now Cook This!
Categories Dessert Jam and Jelly
Time 30m
Number Of Ingredients 3
Steps:
- Combine the strawberries, sugar, and lemon juice in a saucepan (I use a 3-quart saucepan). Mash the strawberries a little (I use a potato masher to do this).
- Bring to a boil, stirring frequently and occasionally mashing the strawberries.
- Reduce the heat and simmer until thickened, stirring occasionally, about 10 to 15 minutes. Keep an eye on the heat to make sure the jam doesn't bubble over or start to burn on the bottom of the pan. Keep in mind that the jam will thicken a little more once cooled, so it is ready when it's almost as thick as you would want the finished product to be.
- Remove the pan from the heat and skim the foam off the top. This will help keep your jam clear rather than cloudy or streaky. Take off as much as you can without removing too much of the jam.
- Cool slightly and pour into jars. If you plan to freeze the jam, make sure to leave a little space at the top of the jar to allow for expansion. Allow the jam to cool at room temperature.
- Once cooled, refrigerate the jam for 24 hours. The jam will thicken a little more during this time. If you are freezing the jam, put it in the freezer after it has been in the refrigerator for 24 hours.
Nutrition Facts : Calories 35 kcal, ServingSize 1 serving
STRAWBERRY-GINGER REFRIGERATOR JAM
From the 09/06/09 issue of Parade magazine in an article by Dorie Greenspan. I have not made this, so the times are my best guess.
Provided by dogsandwoods
Categories < 60 Mins
Time 57m
Yield 2 cups, 10-12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 136.7, Fat 0.2, Sodium 0.7, Carbohydrate 35.1, Fiber 1.2, Sugar 32.9, Protein 0.4
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