refrigerator jam

Easy small batch refrigerator jam made with just two ingredients. Use blueberries or strawberries and sugar in this quick stovetop recipe.

Easy Small Batch Refrigerator Jam (Blueberry or Strawberry)

blueberries ((1 pint) or 2 cups chopped strawberries)

sugar

Combine the blueberries (or strawberries) and the sugar in a medium saucepan. Mash berries slightly with a potato masher or the bottom of a fork. Bring mixture to a boil over medium-high heat, stirring occasionally.

As soon as the berries begin to boil, begin to stir.

Continue to cook and stir occasionally until jam begins to thicken. During the last few minutes of cook time, stir vigorously so that the mixture doesn't stick to the bottom of the pan.When the mixture reaches a gel consistency, remove pan from the heat.&nbsp;

Pour into a clean glass jar.

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Easy small batch refrigerator jam made with just two ingredients. Use blueberries or strawberries and sugar in this quick stovetop recipe ( https://onedishkitchen.com/easy-small-batch-refrigerator-jam/)

Small Batch Refrigerator Jam Recipe

Fresh Strawberry Jam made without pectin takes just three ingredients for an easy small batch jam recipe.

Strawberry Jam Without Pectin-Just 3 Ingredients!

Strawberries (1 quart = 24 ounces or 4 cups of sliced berries)

Granulated sugar (you can add up to 1 cup for a sweeter jam)

lemon juice

Rinse the strawberries under hot water then cold water, then hull, and slice the strawberries into a medium-sized saucepan.

Juice one lemon, then add the juice and the sugar to the saucepans with the berries. Stir well.

Over medium heat bring the strawberry mixture to a boil, stirring occasionally.

Lower the heat to medium-low and continue cooking at a steady boil for about 20 minutes, or until a candy thermometer reaches 220 degrees F.  Mash the strawberries with a potato masher frequently until you get the desired size of strawberries.  You can also use an immersion blender to reduce the size of the strawberries. Be careful as the mixture will be very hot. Another trick I use is after I mash the berries, any large pieces I just cut with kitchen scissors.

This cooking process will reduce the liquid and thicken up the jam.

When the jam is cooked, remove it from the heat and let cool for about 15 minutes, then fill clean glass jars with the jam, then continue to cool. I had 2 cups of jam which fit perfectly in a 16-ounce jar.

Store the jam in the refrigerator for up to two weeks.

For freezer jam, let the jam completely cool then pour it into a freezer container.

Top 2 refrigerator jam recipes from across the web

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Easy Small Batch Refrigerator Jam (...

Strawberry Jam Without Pectin-Just ...

Top 2 refrigerator jam recipes from across the web

The most viewed refrigerator jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Small Batch Refrigerator Jam (...

Strawberry Jam Without Pectin-Just ...

The most viewed refrigerator jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine