Refrigerator Fruit Jam Recipes

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.

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.

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.