How to Make Refrigerator Jam
Prep time: 10 minutes
Cook time: 90 minutes
Ready in: 100 minutes
- 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
- Combine strawberries, sugar, salt, thyme and lemon juice in large, heavy-bottom pot over medium heat. Place several small plates in freezer.
- Bring to boil, reduce heat and simmer until thickened, 60 to 90 minutes.
- Crush strawberries to desired texture with back of spoon.
- 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.
- Remove from heat and transfer to jars. When cooled to room temperature, seal jars and store in refrigerator for up to 2 weeks.
- 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