Best Strawberry Refrigerator Jam Recipes
QUICK REFRIGERATOR STRAWBERRY JAM
Categories Condiment/Spread Berry Side Sauté Quick & Easy Wheat/Gluten-Free Summer
Yield 1 1.2 pints
Number Of Ingredients 3
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.
KITTENCAL'S EASY RHUBARB-STRAWBERRY REFRIGERATOR JAM
You may reduce the amount of rhubarb and add in fresh strawberries if desired, try adding in different flavors of gelatin too! Plan ahead the fruit/sugar mixture needs to stand overnight before cooking, if you prefer a sweet jam use the 3 cups sugar... your going to love this jam!
Provided by Kittencalrecipezazz
Categories Fruit
Time 36m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- In a large saucepan stir together the fresh rhubarb with the sugar; cover with a lid and let stand 24 hours.
- After the 24 hours bring the rhurbarb and sugar to a boil over medium heat.
- Reduce heat to low and boil stirring constantly for 12 minutes.
- Remove from heat and gently stir in the gelatin powder until completely combined.
- Transfer to sterilized glass jars and refrigerate.
Nutrition Facts : Calories 129.7, Fat 0.1, Sodium 21.4, Carbohydrate 32.9, Fiber 0.6, Sugar 31.5, Protein 0.6
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.)
KITTENCAL'S EASY REFRIGERATOR STRAWBERRY JAM
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
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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