Strawberry Refrigerator Jam

Strawberry Refrigerator Jam – I know lots and lots of people that can all kinds of things. Tomatoes, jam, applesauce…the list goes on. I am not one of those people. I don’t even know where to begin. I think I’d like to can but then I have to store the jars when they aren’t in use and then I have to have room for all of those canned goodies! Maybe someday but not today.

However, when I was looking for a use for a quart of strawberries that I needed to use I came across this refrigerator jam recipe in my trusty America’s Test Kitchen cookbook. And with only 3 (!) ingredients, I jumped right on it.

This could not have really been any easier. Hull and slice the strawberries, put everything in a large skillet with some lemon juice and sugar, let it simmer and there you have it! Jam! And it’s SO good. A lovely, sweet strawberry jam made in your very own kitchen. I will be making this again and again while strawberries are in season.

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Strawberry Refrigerator Jam

Strawberry refrigerator jam

  • 1 quart strawberries, hulled and thinly sliced
  • 3/4 cup sugar
  • 2 tbsp. fresh lemon juice

1. Set out a bowl with ice water in it and place a smaller bowl inside. Set aside.

2. Combine the strawberries, sugar, and lemon juice in a 12-inch skillet over medium heat. Simmer until the mixture begins to become syrupy, 10-15 minutes.

3. To see if the jam has cooked long enough, place 1/2 teaspoon of the jam in the small bowl and let it sit for 30 seconds. Tip the small bowl to one side. If the jam runs, return the jam to the skillet and continue to cook 2-5 minutes longer and then test again. If the jam moves only slightly, it’s ready.

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4. Cool the jam to room temperature before storing in the refrigerator for up to 2 weeks.

from America’s Test Kitchen Family Cookbook.

Strawberry refrigerator jam (3)

Strawberry Refrigerator Jam

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