Bob Blumer’s Jamin’
Refrigerator jams are a great way to use up tired fruit before it goes bad. Because the jam is refrigerated (or frozen), it doesn’t require a ton of sugar to preserve it, as conventional jams do. And as another bonus, you don’t need to sterilize the jars as fastidiously as is required for shelf-stable jams.
Ingredients
- 3 cups strawberries, hulled and quartered, or raspberries, blackberries, peaches, plums, nectarines…
- 1/4 cup sugar
- 1/4 apple, grated with skin on
- 2 tablespoons lemon juice
Instructions
- Peel and pit stone fruit. Remove any stems, etc from berries. To a medium size, non-reactive pot over medium heat, add all ingredients. Bring to the bubbling state, then reduce heat to a high simmer for 45 minutes, or until thick. Let cool, then transfer to jars. Jams will last in the fridge for about 1 week, or frozen for up to 6 months.
