Expert advice for every cook

Strawberry Refrigerator Jam

Name: Strawberry Refrigerator Jam
Total time: 1 h 40 min
Ingredients: 1 1/2 pounds, strawberries, hulled and cut into 1/2-inch pieces (3 cups); 1 cup, sugar; 3 tablespoons, lemon juice

Appears in Cook's Illustrated July/August 2015

Refrigerator jams generally make a small batch, which means you don’t need to invest in bushels of fruit and there’s no need for canning equipment to sterilize the jars for long-term storage.

YIELD Serves 32 (Makes about 2 cups)

TIME 40 minutes, plus 1 hour cooling

Why This Recipe Works

Print Save

Saved

Gather Your Ingredients

1 ½ pounds strawberries, hulled and cut into 1/2-inch pieces (3 cups)

1 cup sugar

3 tablespoons lemon juice

Before You Begin

Crushing the berries jump-starts the release of pectin and decreases the cooking time, ensuring maximum fresh flavor.

Instructions

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 and spatula leaves trail that does not fill in immediately, 15 to 25 minutes.

To test for proper thickness, 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 for 2 to 4 minutes before retesting. Transfer jam to jar and let cool completely. Cover with tight-fitting lid and refrigerate for up to 3 weeks.

Test Kitchen Techniques

0 Comments

Posting Guidelines

FROM OUR TV SPONSORS

We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.

This is a members' feature.