I have always had the ink/ling to carry on the family tradition of home canning. Growing up, I’ll never forget my grandmothers and my mom standing in the kitchen for hours after hours, days after days making homemade jams and jellies.
Yet being a minimalist…and being afraid of the whole canning process, this has never happened.
So I was excited when I remembered them making refrigerator jam every so often…serving it in square Tupperware containers instead of typical jars.
And I have decided to make refrigerator jams for teacher gifts this year…after all, my teacher friends all say that they want something edible or perishable for stadent-teacher gifts…imagine how much “stuff” a teacher would accumulate by retirement if she kept every single item, every single Christmas.
One of the best thingfs about making refrigerator jam is the fact that you’re not making a huge commitment of space, storing jar after jar after jar of the same flavored jam.
Instead I can make jam every so often…use more fruits that I could otherwise….make the jam in smaller batches…keep it simple…and not have to spend so much time making jam.
Another great reason to make refrigerator jam is the fact that you won’t be using as much fruit at a time. You can simply pick up three or four pieces of fruit instead of huge flats or baskets.
Since refrigerator jam will stay usable in your fridge for only about a week, you want to make your jam in small batches….like a single jar at a time, or double or triple that amount if sharing or have extra fruit on hand.
The perfect refrigerator jam has a bright, fresh-from-the-garden color and flavor….made with your favorite fruits…with just the right amount of spices, herbs, or zests….(be creative here)…