Best 4 Strawberry Refrigerator Jam Recipes

Indulge in the delightful flavors of homemade strawberry refrigerator jam, a classic fruit preserve that captures the essence of summer's bounty. This easy-to-make jam requires minimal ingredients and simple steps, making it a perfect project for novice and experienced canners alike. With only fresh strawberries, sugar, and lemon juice, you'll create a vibrant and versatile jam that can elevate your breakfast toast, scones, and pastries to new heights. Additionally, the article explores variations of this classic recipe, including a low-sugar version for those seeking a healthier alternative and a freezer jam option for those who prefer a no-cook method. Whether you're a seasoned jam-maker or just starting your culinary journey, this comprehensive guide will provide you with all the knowledge and recipes you need to create delicious and delectable strawberry refrigerator jam.

Let's cook with our recipes!

QUICK REFRIGERATOR STRAWBERRY JAM

QUICK REFRIGERATOR STRAWBERRY JAM image

Categories Condiment/Spread Berry Side Sauté Quick & Easy Wheat/Gluten-Free Summer

Yield 1 1.2 pints

Number Of Ingredients 3

Ingredients

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.

STRAWBERRY REFRIGERATOR JAM

Strawberry Refrigerator Jam image

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

Ingredients

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 RHUBARB-STRAWBERRY REFRIGERATOR JAM

Kittencal's Easy Rhubarb-Strawberry Refrigerator Jam image

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

Ingredients

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

KITTENCAL'S EASY REFRIGERATOR STRAWBERRY JAM

Kittencal's Easy Refrigerator Strawberry Jam image

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

Ingredients

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

Tips:

Choose the right strawberries: Look for plump, red, and ripe strawberries with no blemishes. Avoid strawberries that are bruised or have green or white patches.
Use a large bowl: The strawberries will release a lot of juice as they cook, so make sure you use a bowl that is large enough to accommodate them.
Crush the strawberries: You can use a potato masher or a fork to crush the strawberries. If you want a smoother jam, you can use a food processor.
Add sugar and lemon juice: The sugar will help to preserve the jam and the lemon juice will add a bit of tartness. You can adjust the amount of sugar and lemon juice to taste.
Bring the mixture to a boil: Bring the strawberry mixture to a boil over medium heat, stirring constantly. Once the mixture has reached a boil, reduce the heat to low and simmer for 20 minutes, or until the jam has thickened.
Test the jam: To test if the jam is done, spoon a small amount onto a cold plate. If the jam wrinkles when you push your finger through it, it is ready. If the jam is too thin, continue simmering for a few more minutes.
Can the jam: If you want to can the jam, sterilize jars and lids according to the manufacturer's instructions. Ladle the hot jam into the jars, leaving 1/2 inch of headspace. Wipe the rims of the jars with a damp cloth and screw on the lids. Process the jars in a boiling water bath for 10 minutes.

Conclusion:

Strawberry refrigerator jam is a delicious and easy-to-make spread that is perfect for toast, pancakes, waffles, or yogurt. It is also a great way to use up fresh strawberries when they are in season. With just a few simple ingredients and a little bit of time, you can make your own homemade strawberry refrigerator jam that is sure to be a hit with your family and friends.