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2 jars

Bob Blumer’s Jamin’

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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.
Print Recipe
Course: Sauces, Sides
Ingredients Method

Ingredients
  

  • 3 cup strawberries, hulled and quartered, or raspberries, blackberries, peaches, plums, nectarines…
  • 0.25 cup sugar
  • 0.25 apple, grated with skin on
  • 2 tbsp lemon juice

Method
 

  1. 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.

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