Best 11 Refrigerator Jam Recipes

BLUEBERRY-RHUBARB REFRIGERATOR JAM

Steps:

• In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or until rhubarb is tender. Add sugar. Bring to a boil; boil for 2 minutes. Stir in pie filling, blueberries and lemon juice. Return to a boil. Reduce heat; cook and stir for 10 minutes. Remove from heat; stir in gelatin until dissolved. Cool slightly. Pour into refrigerator containers. Cool to room temperature. Cover and refrigerate.

REFRIGERATOR JAM

Steps:

• Wash fruit and discard any skin (from peaches or the like).
• Cut fruit into pieces no larger than 1 inch each.
• In a large heavy-duty saucepan add the sugar and stir over medium heat while the sugar melts and the fruit softens.
• Cook, stirring constantly until the jam thickens. this may take an hour or more. Cool, then spoon into very clean jars, cover with clean lids and refrigerate up to 3 weeks.

QUICK REFRIGERATOR STRAWBERRY JAM

Steps:

• Combine the strawberries, sugar and lemon juice in a small saucepan over medium heat. Bring the strawberry mixture to a rolling boil, stirring frequently with a wooden spoon and mashing the strawberries slightly (I used a potato masher for this). Turn down the heat to medium-low and simmer for approximately 10 minutes. Put about a teaspoon of the jam mixture on the a plate and swirl the plate around. If the jam runs, cook for 2-5 minutes longer and repeat the process. (The jam should firm up when it hits the cold plate and should no longer run.) Transfer to clean glass jars and cool. When completely cool, cover and refrigerate. Makes about 1 1⁄2 pints.

STRAWBERRY REFRIGERATOR JAM

Steps:

• Put the vanilla seeds and pod in a heavy, nonreactive skillet. Add the sugar, orange juice and cardamom pods and cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
• Add the strawberries to the skillet and stir once to coat. Simmer, stirring occasionally, until the mixture is thick and jam-like, 20 to 25 minutes. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat and let cool before using. Discard the cardamom and vanilla pods before serving. (The jam will keep refrigerated for 2 weeks.)

KITTENCAL'S EASY REFRIGERATOR STRAWBERRY JAM

Steps:

• In a bowl mash the strawberries using a potato masher or fork.
• In a large skillet stir together the mashed berries, sugar, pectin and lemon juice (starting with 2/3 cup sugar and adding in more desired I found that 2/3 cup plenty for me!) boil until slightly thickened about 5 minutes, add in a couple drops of red food colouring if needed.
• Transfer the mixture to a bowl to cool.
• Store tightly covered in a glass jar in the refrigerator until ready to serve.

KITTENCAL'S EASY RHUBARB-STRAWBERRY REFRIGERATOR JAM

Steps:

• In a large saucepan stir together the fresh rhubarb with the sugar; cover with a lid and let stand 24 hours.
• After the 24 hours bring the rhurbarb and sugar to a boil over medium heat.
• Reduce heat to low and boil stirring constantly for 12 minutes.
• Remove from heat and gently stir in the gelatin powder until completely combined.
• Transfer to sterilized glass jars and refrigerate.

BLACKBERRY MOJITO REFRIGERATOR JAM

Steps:

• In a heavy bottom sauce pan, combine the the blackberries, lime juice, sprigs of mint, sugar and 1 cup of water.
• Mix the 1/4 cup of water with cornstarch and set aside.
• Cook over medium heat, stirring frequently until it boils.
• When the blackberries begin to pop, remove the mint sprigs. Stir the cornstarch mixture vigorously and add to the blackberry mixture.
• Stir and continue to cook until the jam thickens to the consistency of your preference. Cool and pour into a jar.
• ***Keep in the refrigerator for up to a week.****.
• Try it on a bagel with a layer of cream cheese, then top with jam. YUM!

SPEEDY BLUEBERRY REFRIGERATOR JAM

Steps:

• In a large saucepan, combine all three ingredients. Bring to a boil. Cook and stir for 2 minutes. Pour into jars; refrigerate.

MANGO LIME REFRIGERATOR JAM

Steps:

• Combine mangoes, lime zest, lime juice, lemon juice, and pectin in a large stockpot.
• Mash, using a potato masher until well blended.
• It can be a little chunky, but really try to crush everything together well.
• Cook over HIGH heat 4-5 minutes, or until the mixture come to a rolling boil, stirring the entire time.
• When jam is boiling and you can't stir it down, gradually add sugar- stirring the whole time.
• Return to a full boil over high heat and cook 2 minutes exactly, sitrring occasionally.
• Remove from heat.
• Ladle into hot, sterilized canning jars and seal with hot, sterilized canning lids.
• Flip upside down and let rest 5 minutes on their lids.
• Return to upright position and let cool.
• Store in refrigerator,unopened,up to 6 months or in freezer.
• Once opened, use up in several weeks.

BLACKBERRY REFRIGERATOR JAM

Steps:

• 1. in good sized med bowl use a masher to to crush blackberries till you have 2 cups crushed blackberries. mix berries, sugar, and lemon peel. let stand for ten min.stirring occasionally. In a small saucepan combine pectin an water.Bring to boil over high heat. boil for one min. stirring occasionally remove frome heat adding the berry mixture; stir for 3 min or until the sugars dissolved an its no longer grainy.
• 2. Ladle into freezer containers that will hold at least half pint leaveing a 1/2-inch headspace seal an label let stand at room temp 24 hours to set before freezing, store jan in refrigerator for up to 3 weeks an in freezer for up to one year

REFRIGERATOR JAM

Steps:

• 1. Process all ingredients with a blender and refrigerate over night. The chia seeds will gel thickening up the fruit puree. Add additional diced fruit if you like it chunky.