SMALL BATCH REFRIGERATOR JAM
This recipe is for a small batch of refrigerator jam. The process is easy, quick, versatile for any fruit or flavor combination, and is made without pectin. Use this base recipe to make strawberry, raspberry, blueberry, blackberry, peach, or numerous other flavor combinations of jam!
Provided by Bettie
Categories All Recipes
Time 30m
Number Of Ingredients 5
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.
SPEEDY BLUEBERRY REFRIGERATOR JAM
Make and share this Speedy Blueberry Refrigerator Jam recipe from Food.com.
Provided by karen in tbay
Categories Berries
Time 4m
Yield 3 cups
Number Of Ingredients 3
Steps:
- In a large saucepan, combine all three ingredients.
- Bring to a boil.
- Cook and stir for 2 minutes.
- Pour into jars and refrigerate.
Nutrition Facts : Calories 734, Fat 0.6, SaturatedFat 0.1, Sodium 133.8, Carbohydrate 186.9, Fiber 4.6, Sugar 176.8, Protein 3.6
EASY SMALL-BATCH BLUEBERRY JAM
Simple and easy, the delicious flavor of the blueberries takes center stage.
Provided by Deb C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 16
Number Of Ingredients 4
Steps:
- Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g
SPEEDY BLUEBERRY REFRIGERATOR JAM
This recipe is one of my favorites because it is simple...and always turns out delicious!
Provided by Allrecipes Member
Time 10m
Yield 24
Number Of Ingredients 3
Steps:
- In a large saucepan, combine all three ingredients. Bring to a boil. Cook and stir for 2 minutes. Pour into jars; refrigerate.
Nutrition Facts : Calories 91 calories, Carbohydrate 23.2 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 0 g, Sodium 19.3 mg, Sugar 22.1 g
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- In a large saucepan combine blueberries, sugar, lemon zest and juice, vanilla bean paste, and water. Cook over medium/high heat bringing the mixture to a boil for about 5-7 minutes or so. At this point there should be a decent amount of liquid coming from the blueberries. Reduce the heat to low and continue cooking over low heat stirring every few minutes or so to ensure the mixture does not stick to the pot.
- Cook until the liquid has reduced, thickened, and blueberries are very soft. This will take anywhere from 45-50 minutes. Remove from heat and allow to cool for about 10 or 15 minutes or so. The jam will thicken as it cools. At this point you can either blend it until smooth or leave as is. I like my jam chunky, so I leave as is.
- Ladle the jam into mason jars. Seal the jars and allow the jam to come to room temperature before placing them in the refrigerator.
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