Easy Refrigerator Jams

By amybites

Ingredients

• 1 1/2 pounds strawberries, hulled and cut into 1/2-inch pieces (3 cups)
• 1 cup sugar
• 3 tablespoons lemon juice

Details

Servings 2

Preparation

Step 1

Place metal spoon in freezer to chill. Combine strawberries, sugar, and lemon juice in large saucepan. Bring to boil over medium-high heat, then reduce heat to medium. Mash fruit with potato masher until fruit is mostly broken down. Simmer vigorously until fruit mixture thickens to jamlike consistency, 15-20 minutes.

To test for set point, remove saucepan from heat. Dip chilled spoon into jam and allow jam to run off spoon; jam should slowly fall off spoon in one thickened clump. If jam is runny, return to medium heat and simmer 2 to 4 minutes before retesting. Transfer finished jam to jar with tight-fitting lid, let cool to room temperature, then cover and refrigerate. Jam can be refrigerated for up to 4 weeks.

RASPBERRY: Substitute 1 pound raspberries for strawberries and leave fruit whole. Reduce sugar to 3/4 cup and lemon juice to 2 tablespoons.