Easy Strawberry Refrigerator Jam (Small Batch)
Jam is so easy to make, there is no reason to buy it. When you make your own jam you can control the quality of the ingredients and be assured you are not buying an expensive jar of second grade fruit smothered in high fructose corn syrup. Buy fresh fruit, in season when it is most affordable and often on sale. Freeze it for later use and you can be minutes away from homemade refrigerator jam, even on the darkest, coldest winter day. Refrigerator jams are not processed for canning, so be sure to use your jam within two weeks of making it. This single jar batch of Strawberry Jam is perfect for that because it’s not too much to get through within two weeks. It is perfect on toast or fresh buttermilk biscuits, in sandwiches or swirled into yogurt or ice cream. You’ll never buy strawberry jam again once you see how easy and fast it is to make your own.
Directions:
Combine all ingredients in a 2 qt sauce pan.
Bring to a simmer over medium heat stirring frequently.
After 10 minutes use a potato masher to mash strawberries to a chunky jam consistency.
Continue to simmer stirring frequently and skimming any foam off of the surface of the jam.
Cook until jam reaches about 210° F. (About 10-15 minutes) Transfer to a sterilized heat proof jar, cool on counter for 1 hour before covering and transferring to refrigerator. Use within two weeks.
(Makes about 12 oz)
Ingredients:
1 lb (448 grams) Strawberries, hulled and quartered. (That is net weight after being hulled.)
¾ cup (150 grams) Granulated Sugar
2 Tbsp (15 grams) Low Sugar Pectin
1 Tbsp Fresh Lemon Juice
⅓ cup (80 ml) water
Jam is so easy to make, there is no reason to buy it. When you make your own jam you can control the quality of the ingredients and be assured you are not buying an expensive jar of second grade fruit smothered in high fructose corn syrup. Buy fresh fruit, in season when it is most affordable and often on sale. Freeze it for later use and you can be minutes away from homemade refrigerator jam, even on the darkest, coldest winter day. Refrigerator jams are not processed for canning, so be sure to use your jam within two weeks of making it. This single jar batch of Strawberry Jam is perfect for that because it’s not too much to get through within two weeks. It is perfect on toast or fresh buttermilk biscuits, in sandwiches or swirled into yogurt or ice cream. You’ll never buy strawberry jam again once you see how easy and fast it is to make your own.
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