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-LEMON REFRIGERATOR JAM RECIPE - (4.6/5)
Provided by lorik
Number Of Ingredients 4
Steps:
- Wash, stem and chop the strawberries. In a medium saucepan, combine the berries, sugar, lemon zest and juice, and salt. Let sit 15 minutes so the berries start to release some juice, then use a potato masher or wooden spoon to crush them. Over medium heat, bring the mixture to a boil. Cook, using the spoon or masher to continue crushing berries, stirring frequently and thoroughly to prevent scorching. Mixture will foam, then the foam will subside and the jam will get dark and thick. Jam is ready when the mixture reaches 220 degrees on an instant read or candy thermometer, about 20 minutes of cooking time. Transfer to a lidded jar and refrigerate up to 1 month or freeze up to 1 year.
STRAWBERRY LEMON JAM
Classic Strawberry Jam with a lemony twist. This recipe is my own altered version of the classic strawberry jam recipe.
Provided by mnicci1
Categories Strawberry
Time 27m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Place washed jars and lids upside down in boiling water.
- Let stand in hot water until ready to use.
- Measure exact amount of fruit, juice, and zest into a 6-8qt saucepan.
- Stir pectin into fruit.
- Bring to a rolling boil.
- Add exact amount of sugar.
- Return to a full boil and boil 1 full minute.
- Ladle quickly into jars leaving 1/8" at the top.
- Place lid on jar and allow to sit and cool while lids seal.
- Jams may be stored for unto 5yrs in cupboard.
Nutrition Facts : Calories 621.9, Fat 0.3, Sodium 36.6, Carbohydrate 161.8, Fiber 2.8, Sugar 143.2, Protein 0.5
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-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
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.
STRAWBERRY FREEZER JAM
Freezer jam is the very best because the berries are not cooked. It tastes like fresh fruit. Strawberry jam in my husbands favorite.
Provided by Mimi in Maine
Categories Strawberry
Time 25m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Wash and rinse containers (make sure they are sterile).
- Prepare the berries crushing one cup at a time using a potato masher.
- Measure exact amount of berries and juice and place in a large bowl.
- Measure the exact amount of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally.
- While waiting, in a small bowl, stir the Certo fruit pectin into the lemon juice.
- After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit.
- Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.).
- Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover.
- Let stand at room temperature for 24 hours till set.
- You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.
Nutrition Facts : Calories 902.2, Fat 0.6, Sodium 44.7, Carbohydrate 233.5, Fiber 5.4, Sugar 208.3, Protein 1.3
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