No time for a full batch of canned homemade strawberry jam? How about refrigerator strawberry jam? One jar at a time.
Strawberries in my neck of the woods usually ripen in early June. I like to set aside the better part of a day to put up at least one batch of traditional strawberry jam.
But sometimes, my schedule doesn’t allow. And before I know it, the local strawberries have passed, and with it… my window of opportunity.
This refrigerator strawberry jam has been my backup. Or… even my supplement. My guys tend to go through strawberry jam quickly at our house.
I love that it’s so easy. And that it contains zero pectin.
Here’s my summer, go-to, one jar at a time, refrigerator strawberry jam.
Small Batch Refrigerator Strawberry Jam
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 pint
- Category: Condiment
- Method: Cook
1 3/4 cup sugar
1-quart strawberries, cleaned and hulled
1 teaspoon butter (to reduce foaming)
Freeze a couple of spoons (I’ll explain later — has to do well the gel).
Combine 1/4 cup sugar and the strawberries in a medium saucepan. Using a potato masher, roughly mash strawberries. Then, using a wooden spoon, cook the berries, stirring until they are juicy — 5-6 minutes. Stir in remaining sugar until it is completely dissolved.
Bring mixture to a full rolling boil. Continuing boiling, on medium to medium-high heat, removing foam from the surface as needed, until the mixture has thickened and most of the liquid has been absorbed. About 20 – 30 minutes.
Gell test. Retrieve frozen spoons. Place a drizzle of jam on the back of a frozen spoon. After it has slightly cooled, a few seconds, run your finger through the jam. If it retains its track, it has set. If it runs, keep cooking the jam and retest in a few minutes.
Quickly pour jam into a sterilized pint size jar and refrigerate up to 4 months.
Add 1 tablespoon of lemon juice to the strawberries and sugar if you like a twist of lemon.
Keywords: afternoon tea, strawberry jam, small batch