Best Strawberry Refrigerator Jam Recipes

QUICK REFRIGERATOR STRAWBERRY JAM image

Yield 1 1.2 pints

Number Of Ingredients 3

1 qt ripe, organic strawberries, hulled and sliced
3⁄4 to 1 cup raw organic sugar (or substitute regular granulated sugar), depending on the sweetness of the berries
2 tbsp lemon juice

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 image

Provided by Kittencalrecipezazz

Categories Fruit

Time 36m

Yield 20 serving(s)

Number Of Ingredients 3

5 1/2 cups chopped fresh rhubarb (or use half rhubarb and fresh strawberries)
2 3/4-3 cups white sugar
1 (3 ounce) package strawberry gelatin (for the best results use Jello brand gelatin for this)

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 image

Provided by Food Network Kitchen

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 5

1/2 vanilla bean, split lengthwise and seeds scraped
1 cup sugar
2 tablespoons orange juice
5 cardamom pods, cracked just enough so seeds stay inside
1 quart strawberries (about 1 1/4 pounds), halved if larger than a walnut, hulled

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 image

Provided by Kittencalrecipezazz

Categories Strawberry

Time 15m

Yield 1 1/4 cups (approx)

Number Of Ingredients 5

1 lb fresh ripe strawberry, trimmed and halved (use only red ripe berries)
2/3-1 cup sugar (I found that 2/3 cup was enough sugar for me)
2 tablespoons powdered fruit pectin
2 -3 teaspoons fresh lemon juice
red food coloring (optional)

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