Strawberry Refrigerator Jam-8

So it’s the end of the summer season, but somehow there is still some really lovely, fragrant berries in the stores around here. I bought two pints of local strawberries on a whim (and they were on sale) last week and I needed to do something with them. I love eating them on their own, but these, because they were the end of the season I think, were juuuust a hint on the tart side. I decided I needed to make something that would make them last a little longer and sweeten them up. Refrigerator jam!

refridgerator jam collage

Making a quick jam like this is perfect when you have a bit of berries (two pints or so) and you just have a little time rather then the whole day it takes to put up jam.

This jam will last probably a month in the fridge, and mine came out a little runnier than proper jam. But it has a really fresh berry flavor and wins points for being quick and easy.

I think this recipe could probably apply to any type of fruit you want to use:

  1. Chop.
    Strawberry Refrigerator Jam
  2. Add sugar and lemon juice.Strawberry Refrigerator Jam
  3. Cook for 10-15 minutes over medium-low head, until slightly thickened. Strawberry Refrigerator Jam
  4. Let cool, store in a jar.
    Strawberry Refrigerator Jam

You’ll notice my strawberries stayed in tact, and my jam is a bit chunky. I like it! But if you want to make a smoother jam, I would suggest pureeing half or all the strawberries, after cooking them with sugar and lemon juice, then let cool and put in a jar.

Recipe slightly adapted from America’s Test Kitchen Family Cookbook, I totally recommend it!

Strawberry Refrigerator Jam-14


Easy Strawberry Refrigerator Jam
Recipe Type: Condiments, DIY
Prep time:
Cook time:
Total time:
Serves: 1 jar
  • 1 quart (2 pints) fresh or frozen whole strawberries
  • 3/4 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • pinch of sea or kosher salt
  1. Hull the strawberries and slice them thin.
  2. Add them to a medium sized skillet, along with the sugar, salt and lemon juice.
  3. Cook over medium heat until the mixture thickens and gets syrupy, about 10 minutes.
  4. Remove from the heat and let cool. You can see how thick it is, and if you would like them thicker, continue cooking over medium for another 2-4 minutes.
  5. Let cool for at least an hour before putting in a jar and storing in the fridge or serving.