Strawberry Refrigerator Jam
Strawberry refrigerator jam, with its sweet and tangy flavor from ripe strawberries and lemon juice, is a breeze to make. There is no pectin, no complex canning process, just strawberries, sugar, and lemon juice. In under 30 minutes, you can whip up a batch of this delightful homemade jam.
I know that homemade food is much better than store-bought, but with this recipe, you can immediately see that, or shall I say taste that? I made this jam using fresh, ripe strawberries, but you can also make it with frozen strawberries.
This recipe is for a small batch because I had a few strawberries. It’s also a good portion to try if this is your first-time making jam at home. You’ll have an amazing strawberry jam with a luscious, spreadable texture in minutes. Use it on a freshly prepared French Toast. It tastes like summer in a jar.
Why You’ll Love Strawberry Refrigerator Jam
- Fresh Flavor: Homemade strawberry refrigerator jam has a bolder flavor and brighter, more beautiful color, superior to store-bought jam.
- No Canning Required: Unlike traditional jams, this one doesn’t require canning processes. It’s just made, cooled, and stored in the fridge.
- Quick and Easy: You can make a small batch in under 30 minutes with fresh or frozen strawberries.
- Natural Ingredients: With strawberries, sugar, and lemon juice, you know what’s in your jam—there are no additives or preservatives.
- Great for Gifting: A jar of homemade jam makes a thoughtful, personal gift. It’s perfect for birthdays or holidays.
- Cost-Effective: Making jam at home can be more cost-effective than buying pre-made jams.
Fridge Jam vs Preserves
Let’s talk about the difference between fridge jam and traditional preserves. While both contain fruit and sugar, fridge jam takes a different route:
- It doesn’t undergo the intensive canning process that preserves do.
- Traditional preserves often contain added pectin for thickening.
- Preserves must be processed in boiling water to ensure shelf stability.
- Fridge jam, on the other hand, skips these steps and relies on the natural pectin in strawberries and lemon juice to achieve its texture and it has a fresher taste.
Ingredients
These simple ingredients are all you need to make a delicious homemade strawberry refrigerator jam.
Strawberries: Should be ripe but not overripe, ensuring a robust flavor and vibrant color.
Sugar: We need sugar because it acts as a sweetener and preservative.
Lemon Juice: It enhances the natural tartness of the berries and provides additional pectin to help thicken the jam.
How to Make Strawberry Fridge Jam
Step1
Wash and hull the strawberries and remove the stems or leaves.
Step 2
Dice the strawberries into small chunks and add them to a saucepan.
Step 3
Mix strawberries with sugar and lemon juice and cook over medium heat. The strawberries will release their juices when it’s heating up, and the sugar dissolves.
Step 4
Stir occasionally until the mixture thickens, taking 15-20 minutes.
Step 5
Once the jam has thickened, remove it from heat, transfer it to a clean jar until it cools, and store it in the refrigerator.
Expert Tips
- Select the Right Strawberries: Choose ripe, vibrant strawberries for maximum flavor. If you use frozen strawberries, the flavor will be less strong, and you might need to add more sugar.
- Taste the Lemon Juice: Lemon juice adds brightness and provides natural pectin to help thicken the jam. Choose a freshly squeezed lemon and taste it, as some lemons look good but could taste bitter.
- Cook on Medium Heat: Medium heat helps the sugar dissolve, and the strawberries break down without burning. Stir frequently to prevent the mixture from sticking to the bottom of the pan.
- Test for Thickness: Use the “plate test” to check if your jam has thickened enough. Place a small spoonful on a cold plate and tilt it; it’s ready if it stays in place without running.
- For a smoother texture: If you don’t like chunks of strawberries in your fridge jam, use a potato masher to break the strawberries as they cook.
Refrigerator Jam Variations
Add fresh herbs, like mint, for an exotic twist.
Vanilla extract: When you turn off the heat, add a small amount of vanilla extract for more flavor.
Less sugar: You can reduce the sugar but not too much since it helps the jam get thicker.
Frequently Asked Questions
Strawberry refrigerator jam lasts 2-3 weeks when stored in a sealed container.
You can freeze fridge jam in airtight containers for up to 6 months. Thaw in the refrigerator before using.
No, you don’t need any special equipment. A saucepan, a spoon, and a clean jar are all you need.
Yes, but the texture and flavor may vary.
Yes, add other berries to the strawberry while cooking.
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Storing Strawberry Refrigerator Jam
Store your strawberry fridge jam in an airtight container or a clean mason jar with a secure lid to keep it fresh. Keep it refrigerated at all times to maintain its quality.
If you make a large batch, consider freezing some for later use. Let it stay in the refrigerator to maintain its texture and flavor.
Related Recipes
- Easy Simit Recipe.
- Coco Bread Recipe.
- French Quick Croissant.
- Chebab Arabian Pancakes.
- Easy Lemon Scones.
- Japanese Milk Bread.
⭐ PLEASE RATE AND REVIEW
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Strawberry Fridge Jam Homemade Recipe
Ingredients
- 1 cup Fresh and ripe strawberries
- 1 cup white sugar
- 1 tablespoon lemon juice
- Glass jar with a lid
Instructions
Sterlizing the Jar (Optional though prefered)
- Boil water in a large pan. Place the glass jar in the boiling water for 10 minutes. Remove the jar using clean tongues. Now, turn of the heat and place the lids in the hot water (not boiling water) for 4 to 5 minutes.
Preparing the test plate
- Place a plate in the freezer for few minutes. Make sure that you are using a plate that can stand the low temp and won’t break. You will use this plate to check if the jam is cooked and ready.
MAKING THE JAM
- Wash and hull the strawberries and remove the stems and leaves.
- Dice the strawberries into small chunks. You can also puree them if you want the jam smoother.
- In a saucepan, add all the ingredients and stir on medium high heat.
- The mixture will bubble and foam but you have to keep on stirring to prevent the juices and sugar from burning.
- The mixture will start to get darker in color and this is the time to check if your jam is ready.
- Take around a tablespoon from the hot jam and pour on the chilled plate. Run your finger through the middle of the jam which you just poured in the plate. You should have a clear line and both side of the jam shouldn’t be running or meeting in the center. Or, place a small spoonful on a cold plate and tilt it; it's ready if it stays in place without running.
- Turn of the heat and place the hot jam in a hot jar. Do not cover the jar. Let the jam comes to room temperature.
- Close the jar with the lid and store in the fridge for up to 3 weeks.
What an excellent recipe. Your recipes are always so good to follow and I love it..
Thank you Shibani 🙂