Ever since I started receiving my weekly subscription box from Imperfect Foods, I have found myself to ending up with fruit that often seems to get overlooked and forgotten.
In an effort to keep food waste down, I have decided to go ahead and prep some of the produce as soon as I receive it…either by slicing, dicing, chopping…freezing into smoothie bags…or doing something even more creative such as making a batch of refrigerator jam.
Refrigerator jam is a fresh, sweet treat that is not only very easy to make and even more delicious to enjoy…but is also packed with antioxidants, vitamins and minerals…with none of the sugars or preservatives typically found in store-bought jams.
The basically fool-proof recipe that I use to make refrigerator jam makes about two cups…and will keep for about a week in the fridge.
As far as flavor, you can use this easy, quick, and versatile recipe as a template for making jam out of any fresh fruit—such as strawberry, raspberry, blueberry, blackberry, and peach—or frozen fruit or fruit combination….and any kind of spices, herbs, or zests you can imagine.
My goal is to now make one batch of this per weekly subscription box so that I can take advantage of as many of these fruit’s nutritional values and unique tastes as possible….flavor combinations on my radar right now include…blueberry ginger…strawberry basil lemon…raspberry mint…blackberry cinnamon…and peach blueberry.
- Fruit…1 lb fresh or frozen fruit
- White grape juice…2C
- 1Tbsp lemon juice
- Optional…4 tbsp of chia seeds…1/2tsp salt…1/2tsp cinnamon…1/2tsp vanilla…pinch of anything else you might stumble upon as you’re cleaning out your spice drawer—such as nutmeg or cardamom
- Wash the fruit. Remove any stems or peels. Chop into large chunks if needed. Raspberries, blackberries, and blueberries can all remain whole.
- Combine all of the ingredients in a large saucepan over medium heat.
- Bring the mixture to a boil.
- Cook over medium heat, stirring occasionally, for about twenty minutes, or until the juices thicken….stirring frequently to prevent sticking to the bottom.
- If you want to add some fresh herbs into your jam, such as basil, mint, or thyme, do it during the last few minutes of the cooking process to retain their bright flavor.
- Transfer hot jam into a glass jar. Store in fridge once it has cooled down.