Monday, July 27, 2015

Refrigerator Jam

Currant Refrigerator Jam

Today, between telling Liam NO, he could not have this 46th piece of banana laffy taffy, forgetting the hose running in the yard for hmmm, I think, 3 hours (shh, don't tell Travis), and a major clean-out-the-fridge-and-make-odds-and-ends-eatable day I think it was a great day! You know what I mean? A get sh*t done kind of day. Do you ever have those? So, one thing I did was make an odd cup of currants into jam! It's so easy. You SO need to make jam next time your over-ripe fruit is gathering fruit flies sitting around waiting to be something greater. 

Currant Refrigerator Jam
Refrigerator jam is quickly made on the stove-top, slightly simmered for under 10 minutes until thickened to your desired consistency, then cooled and stored in the fridge for up 2 weeks or frozen for 6 months. 

Use any fruit you have an excess of — berries of all types, peaches, cherries, rhubarb, I used currants.  And don't let me forget to show you my other currant dessert here. Back to jam: You could even do a sweet-savory combo with zucchini, red pepper or jalapeño. 

If little people rule your world, like me, you probably go through a lot of PB&Js. So, start those little people off with some real fruit spread! 

Printable Recipe Here

Refrigerator Jam
recipe inspired by

Yield: 1/2 cup jam (easily double or tripled)

Cooking Note: The amount of sugar can truly be tinkered with to suit your family's tastebuds. The type of fruit being used will be a big contributing factor into how much sugar will be needed. Because I used currants (really tart) I used a lot of sugar (1/2 cup to 1 cup of currants), but my jam still turned out with a decidedly tart flavor. 

1 cup seasonal fruit (berries, currants, peaches, cherries, rhubarb — whatever is in excess)
2 tablespoons lemon or lime juice
1/4 - 1/2 cup cane sugar (depending on the type of fruit being used)

Place all ingredients in a small saucepan over medium heat, bring up to a bubble. Gently simmer for 6-8 minutes, stirring occasionally. When jam reaches the desired consistency, remove from heat and allow to cool. 

Pour cooled jam into a small jar with a tight-fitting lid, move to the refrigerator with the lid slightly ajar until jam is fully chilled. When the jam is chilled, close tightly and store in the refrigerator for 1-2 weeks. Can be frozen up to 6 months. 

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I'd love to hear all about your kitchen adventures! Xo, Becki