Refrigeratorjam Recipes

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 FREEZER JAM

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.

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.

EASY REFRIGERATOR STRAWBERRY JAM RECIPE

Steps:

• Wash strawberries well. Remove stems and dice. Combine all ingredients in a medium sized pot. Mash mixture with a potato masher to help break strawberries down.
• Bring mixture to a boil in a pot at least twice the size of the mixture and stir s occasionally. Lower heat to medium-high and simmer for 15 minutes, stirring often. Do not leave this on the stove unattended.
• The mixture will foam up and then as it is getting reduced, calm down and thicken up a little. The best way to tell if it is close to ready is to dip a spoon or spatula in every so often. First, the jam will begin to lightly coat the spoon, later it will drip/slide off in sections. That's when you know it is ready.
• Remove from heat and allow mixture to cool completely. Store in a mason jar or glass bowl with lid and refrigerate until ready to use. Stays good for 2 weeks in your refrigerator.
• Tips: Use a larger pot than you need to prevent splatter. If the jam is not as thick as you would like it after it has been completely chilled, simply return it to a pot and allow it to boil again for 7-10 minutes. Repeat cooling process. It may take a couple of times making this until you "see" when the jam reaches the right consistency

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 TOMATO JAM RECIPE

Steps:

• Combine all ingredients in a heavy saucepan or Dutch oven. Bring mixture to a boil over medium heat, stirring often.
• Reduce heat to simmer, stirring occasionally until the texture becomes consistent with jam (approximately 1 hour and 15 minutes). Taste and adjust seasoning if needed.
• Cool and store in an airtight container and store in the refrigerator or freezer.

SUGAR-FREE STRAWBERRY REFRIGERATOR JAM

Steps:

• Process all ingredients together in a high powdered blender or food processor until desired consistency.
• Taste and adjust sweetness as desired.
• Pour into a mason jar and refrigerate for an hour to gel or overnight.
• Makes 16 ounces after blending.

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.

STRAWBERRY REFRIGERATOR JAM

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.

HOW TO MAKE NO-COOK FREEZER JAM

Steps:

• Measure exact amount of crushed strawberries into a large bowl. To crush the berries, I prefer to use a potato masher or rigid pastry blender. If using a food processor, pulse lightly to still have a nice amount of chunkiness, with small bits of fruit. Do not puree. Add exact amount of sugar to the crushed berries and stir to combine. Let sit for 10 minutes, stirring occasionally. Stir pectin and water in small saucepan. Bring to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove saucepan from heat.Pour pectin mixture over berry/sugar mixture and stir for 3 minutes, or until sugar has completely dissolved. If a few sugar crystals remain, that's alright. Using a ladle, immediately fill containers, leaving 1/2 inch of space at the top. Clean any jam from jar rims with a wet paper towel. Cover jars with lids. Let stand at room temperature for 24 hours. To use immediately, store in refrigerator for up to 3 weeks. Otherwise store in the freezer for up to one year. Then simply thaw in refrigerator before using.Recipe adapted from SURE-JELL box instructions.

PEACH JAM (REFRIGERATOR)

Steps:

• Skin peaches
• Dice small
• In large sauce pan add diced peaches, sugar, and water.
• Bring to boil turn on low and simmer till peaches are tender and sauce is cooked down and slightly thick.
• Remove from heat ; with hand blender ,blend peaches slightly. Add almond flavoring; cool.
• Can be stored in refrigerator for 2 weeks in tightly sealed container.

REFRIGERATOR FRUIT JAM

Steps:

• Put a tablespoon in the freezer. Slice a 1-inch wedge from the end of the lemon.Combine the fruit and the sugar in a large pot. Squeeze in the lemon and drop the rind into the pot. Heat on medium,mash the peaches a little until chunky. Don't mash the lemon. Bring the mixture up to a boil, stirring frequently. When the bubbles become smaller ,about 5 to 8 minutes of boiling, start checking to see if the jam has set. Remove a spoon from the freezer and dribble several drops onto the spoon. Wait a few seconds, and then run your finger through the jam. If it leaves a track in the jam, it is done. If not, keep cooking the jam and test again a few minutes later,also taste the cooled jam in the spoon for sweetness. Add more sugar as needed for sweetness or a touch more lemon juice for acidity. Stir it into the jam and continue to cook until the set is reached. (If the jam is set when you tasted it but you want it a little sweeter, add the sugar and cook for a minute or two to dissolve.)Turn off the heat and carefully spoon the jam into the jar. Set it aside to cool, then screw on the lid,store it in the refrigerator, up to three weeks.

QUICK REFRIGERATOR STRAWBERRY JAM

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.