This ridiculously easy refrigerator jam is pectin-free, only takes 4 ingredients to make, and it can be made with almost any fruit!
What is refrigerator jam? It’s basically jam that’s suitable for the fridge but not shelf sustainable. It doesn’t go through the canning process so, it’s not preserved. Therefore it only has a relatively short shelf life even under refrigeration. What’s special about refrigerator jam is that they take the same ingredients as preserved jam without the hard work of canning.
To get started you will need a good heavy bottomed pot like a dutch oven, a wooden spoon, your fruit of choice, and the remaining ingredients.
Add prepared fruit, sugar, lemon juice, and cornstarch to the pot. Allow it to boil, lower the heat, and stir. After the required time you should have a jam thick enough to coat the back of the wooden spoon and pass the swipe test. When you run a finger along the back of the spoon and it leaves the trace without covering over from a runny sauce. Once that happens you know it’s ready. This recipe yields 4 – 4 1/4 cups of jam.
Best fruits for refrigerator jam:
- strawberries, blueberries, raspberries, blackberries
- peaches, plums, apricots
Frozen fruit works really well with this recipe as well. Be sure to defrost before starting. This recipe can be halved as well.
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- 2 lb strawberries trimmed and quartered
- 2 c sugar
- 1/4 c lemon juice fresh
- 1 tbsp cornstarch
- Dissolve cornstarch in lemon juice
- Place prepared strawberries in a heavy bottomed pot with sugar and lemon juice mixture over med to high heat
- Bring to a rolling boil. After about 12 min, lower heat to simmer and cover the pot with a lid for 15 min.
- Bring the heat to high again and allow the jam to darken and thicken. Stir constantly. The jam will begin to burn if it is not moved constantly for a final 10 min.
- Remove the pot from the burner and let it cool completely before placing it into jar for storage.
- Store in the fridge for 10-14 days.