Strawberry jam is a classic favorite that goes well with breakfast toast and peanut butter sandwiches, and it is even an ingredient in many baked goods. However, making jams the traditional way can be time-consuming and labor-intensive, discouraging some from trying them at home. But don’t be intimidated because there is a simple and easy way to make strawberry jam that requires no fancy canning equipment or special skills – refrigerator strawberry jam!
Refrigerator strawberry jam is a quick and easy way to preserve the sweetness of summer strawberries for all-year-round enjoyment. It requires only a few ingredients and minimal cooking time, making it perfect for beginners, busy families, or anyone looking for a hassle-free way to make homemade jam.
Small batch refrigerator jam
Ingredients
- 1 pound Fresh strawberries hulled and diced
- 3/4 cup Cane sugar
- 1 lemon Zest
- 1 tbsp Fresh lemon juice
- 1/2 tsp Kosher salt
Instructions
- Combine the strawberries, sugar, lemon juice, lemon zest, and salt in a heavy-bottom saucepan. Mash the strawberries a little (I use a potato masher to do this).
- Bring to a boil, stirring frequently and occasionally, mashing the strawberries.
- Reduce the heat to medium and maintain a gently boil stirring occasionally, about 15 minutes. Keep an eye on the heat to make sure the jam doesn’t bubble over or start to burn on the bottom of the pan. You can use a candy thermometer to check for doneness at 220°, or coat the back of a spoon and run your finger down the middle of the jam looking to see if the jam stays separated. Keep in mind that the jam will thicken a little more once cooled, so it is ready when it’s almost as thick as you would want the finished product to be.
- Cool slightly and pour into jars. If you plan to freeze the jam, make sure to Allow the jam to cool at room temperature. Then you can use ziplock bags or vacume pack your jam.
- Once cooled, refrigerate the jam for 24 hours. The jam will thicken a little more during this time. If you are freezing the jam, put it in the freezer after it has been in the refrigerator for 24 hours.
- Jam should last in the refrigerator for 2 to 3 weeks and in the freezer for up to 1 year.