Strawberry Refrigerator Jam
This simple strawberry jam doesn’t require any canning, only uses 4 ingredients, and takes less than 30 minutes to make! Spread it on freshly baked biscuits or scones for an extra delicious treat.
When I stroll around the produce section these days, the experience is often a little bit grim.
Everything seems to be flown in from Chile or Guatemala and looks like it walked the whole way by itself.
So when I saw the heaps and heaps of local Florida strawberries for cheap, I stocked up.
Several of the strawberries were overripe, and this is one of the best uses I’ve found for overripe berries.
The best part about this jam is there’s no canning involved (hence the name “refrigerator jam,”) so if canning freaks you out, this is the recipe for you.
Here’s how to do it.
How to Make Refrigerator Jam:
Combine lemon juice, lemon zest, strawberries, and sugar in a saucepan.
Bring to a boil over medium high heat and cook for 10 minutes until it gets thick and jammy. Let it cool and enjoy!
Strawberry Balsamic Refrigerator Jam
Ingredients
- 1 tbsp lemon juice
- zest of 1 lemon
- 1 lb strawberries stems removed and roughly chopped
- 1/3 cup sugar to 1/2 cup depends on sweetness of your strawberries
- 1 tbsp aged balsamic vinegar I did a 15 year BR Cohn balsamic
Instructions
- Combine the lemon juice, lemon zest, strawberries, and sugar in a saucepan.
- Bring to a boil over medium high heat and cook for 10 minutes, stirring frequently. It will look really watery at first, but it will start to thicken up as it reduces. Once you have the thickness you want, reduce the heat to medium and add the balsamic vinegar. Cook for 3 more minutes, then place your jam in a clean glass container. Refrigerate, and spread on biscuits, toast, or whatever you’d like. Enjoy!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
28 Comments on “Strawberry Refrigerator Jam”
OK, I hit the 15 Spatulas lottery. I went to click on spaghetti carbonara and this came up. Two great recipes for one low price. The pasta looks light and fresh, not easy for that variety. And this…. YUM.
Great recipe! I am allergic to strawberries but they always are so gorgeous…as is your jam 🙂
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I was in the market the other day and wanted some strawberries…they wanted US$6.99 and I freaked….I will keep this jam in mind when the prices go down…looks really good and I do have some good vinegar in my kitchen.
Delicious! We’re just starting to get some strawberries here in North Florida.
Every year when I lived at home we used to go strawberry picking and make homemade refrigerator strawberry jam. But never with balsamic vinegar, what an interesting twist on flavors. Take Care, BAM
This bring reminds me of my childhood, I lived in a place in Philippines where strawberries are abundant and strawberry jam is one of their specialties.
I’ve added balsamic to my fig jam but never to my strawberry jam. What a great idea! Sounds yummy! I canned multiple jars of jam for years, but no more! These quick and easy, refrigerator, or freezer jam – whatever you call them – are the only way to go! My husband calls them “make ’em as you need ’em jams.” 🙂
I know what you mean, we have the same problem here. Everything seems to be shipped in though the supermarkets here are cottoning on to people’s preference for locally grown produce. This looks really nice but I unfortunately don’t like balsamic vinegar with strawberries, which is odd because I adore the two individually. I made a promise to be more adventurous this year so I will give this recipe a go as it’ll be strawberry picking season here before you know it, and I can’t wait!
What a lovely recipe – now if I could just get hold of some Florida strawberries.
🙂 Mandy
I love having fresh jam in the fridge. I have always done just berries, never with balsamic, what a great idea!
What a lovely idea! And no canning!
We just pounced on some Florida strawberries too. Poor strawberries they didn’t deserve that. Kidding, this looks just wonderful.
These strawberries look totally tasty. This is the way I would go it, I haven’t gotten into the canning bit yet. I would like to but it does scare me a little bit. Nice post. Have a great weekend.
This stuff is also called “freezer jam” because you can make a lot and store it in your freezer. My cousins make it and give it away.