Strawberry Refrigerator Jam
This quick and easy homemade Strawberry Refrigerator Jam requires only three simple ingredients and no added pectin, taking just 30 minutes to make. The small batch of deliciously sweet jam is stored in the refrigerator or freezer, eliminating the need for canning.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 20 (1 tablespoon each, about 1¼ cups total)
Estimated Calories: 35
Ingredients:
- 1 pound fresh strawberries, hulled and quartered
- ¾ cup sugar
- 2 tablespoons lemon juice (fresh or bottled)
Instructions:
- Combine Ingredients and Mash: Place the strawberries, sugar, and lemon juice in a saucepan (a 3-quart size is recommended). Mash the strawberries slightly, using a potato masher.
- Boil: Bring the mixture to a boil, stirring frequently and continuing to mash the strawberries occasionally.
- Simmer and Thicken: Reduce the heat and simmer for approximately 10 to 15 minutes, stirring occasionally until thickened. Monitor the heat closely to prevent boiling over or burning on the bottom. Remember the jam will thicken further as it cools; it is ready when it is nearly as thick as your desired finished consistency.
- Skim Foam: Remove the pan from the heat and skim any foam off the top. This step helps ensure the jam remains clear rather than cloudy or streaky. Remove as much foam as possible without wasting too much jam.
- Cool and Jar: Cool the jam slightly, then pour it into jars. If planning to freeze, leave a little headspace at the top of the jar to allow for expansion. Let the jam cool completely at room temperature.
- Refrigerate/Freeze: Refrigerate the jam for 24 hours to allow it to thicken further. After the 24-hour refrigeration period, you can transfer the jam to the freezer if desired.