Refrigerator Strawberry Jam

I was supposed to be working on a from-scratch bread loaf today using my sourdough starter, but that isn’t going to happen! I was also hoping to can some strawberry jam. We are supposed to have a heatwave today and tomorrow, which means it will be too hot to bake or can anything. Our air conditioning unit is about 20 years old and it can’t get the inside temp of our house below 80 degrees when it’s 102 outside.

Since it is supposed to be so hot today, I tried to get all my baking in yesterday. I also made refrigerator strawberry jam. This is the first time I’ve ever made it, so this was a learning experience for me.

I love the taste of vanilla so I plugged in refrigerator vanilla strawberry jam and ended up at Mind Over Batter. The recipe seemed easy enough and used a vanilla bean. It also didn’t take the whole afternoon!

I did have to buy my strawberries from the store instead of the farmer’s market.  They were on sale! Farmer’s market strawberries are yummy, but since I’ve never done this before, I figured it’d be better if I did this with cheaper strawberries in case I messed up.

Hulled and sliced strawberries
I hulled and sliced 4 pounds of strawberries

2 cups of pure cane sugar, a vanilla bean, vanilla extract, some lemon juice, and 2 Tablespoons of water
I added 2 cups of pure cane sugar, a vanilla bean, vanilla extract, some lemon juice, and 2 Tablespoons of water to the strawberries

After a good mixing
I mixed everything together and then poured the strawberries into a large pot.

This is after about 5-10 minutes of cooking over medium/high heat.
This is after about 5-10 minutes of cooking over medium/high heat.

This is after 25 minutes of cooking. I didn't think it had reduced enough so I let it cook for 10 more minutes.
This is after 25 minutes of cooking. I didn’t think it had reduced enough so I let it cook for 10 more minutes.

This is at 35 minutes. The mixture turned a very dark red. I probably should have let it cook longer and reduce more, but I had to get started on making dinner.
This is at 35 minutes. The mixture turned a very dark red. I probably should have let it cook longer and reduce more, but I had to get started on making dinner.

I ended up having to use 3 jars instead of 2. I doubled the recipe so was expecting to only need two 16 oz jars. Here are the two 16 oz. jars.
I ended up having to use 3 jars instead of 2. I doubled the recipe so was expecting to only need two 16 oz jars. Here are the two 16 oz. jars.
The jam ended up a little runnier than I wanted, but I think that is expected with refrigerator jam, plus I do think I should have let the jam cook longer yesterday. I ate some with my Irish soda bread for breakfast, and yes, it was a little bit runny, but it tasted good! Josh suggested I use one jar as a topping for a cheesecake. So I think I will be making that on Monday since we are having friends over that day. I think it would be good mixed into some cream cheese as a strawberry cream cheese spread too!

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3 thoughts on “Refrigerator Strawberry Jam

  1. There is definitely a difference between homemade jam and store-bought jam! We do have a favorite jam/preserves company though. Unfortunately, they are over in Maryland so we have to have their jam shipped to us. The cost ended up being about the same or less than what we pay at the store even with shipping.

    I love strawberries too! I’m always so sad when they go out of season here though there is one vendor at our local farmer’s market who will have them year-round if he can.

    Like

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