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How to Make Refrigerator Jam

Prep time: 10 minutes

Cook time: 90 minutes

Ready in: 100 minutes

Serves: 6-8




  • 4 cups raspberries, hulled and roughly chopped
  • 1 cup granulated sugar
  • Pinch kosher salt
  • 1 tablespoon fresh mint, minced 
  • 1 tablespoon fresh lemon juice
  • Sister Schubert’s® Parker House Style Yeast Rolls, for serving




  1. Combine strawberries, sugar, salt, thyme and lemon juice in large, heavy-bottom pot over medium heat. Place several small plates in freezer.
  2. Bring to boil, reduce heat and simmer until thickened, 60 to 90 minutes. 
  3. Crush strawberries to desired texture with back of spoon.
  4. Remove one plate from freezer. Spoon about a teaspoon of jam onto plate and swirl around. If jam runs around plate, cook for additional 5 minutes and try again with new plate. When jam holds its shape, it is ready.
  5. Remove from heat and transfer to jars. When cooled to room temperature, seal jars and store in refrigerator for up to 2 weeks.
  6. Enjoy on top of bread, biscuits, desserts, and sandwiches.


Dos and Don’ts / Things to Note


  • Refrigerator jam requires no pectin and uses significantly less sugar than traditional jams
  • Start with fresh, in-season fruit
  • Infuse jam with your favorite herbs and spices
  • Use frozen plate test to determine if jam will set
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