Making Berry Refrigerator Jam at home is easy, it is made of two ingredients only, the berries and sugar, you can control how much you make, and is a great way to use the berries instead of it going bad. Follow the steps below to make a great tasting homemade Berry jam which will be ready to consume the same day without any hustle.
How to make Berry refrigerator jam?
The recipe for Berry jam is no different than my Strawberry fridge jam except I’m not using lemon here.
- Use fresh blueberries and raspberries. You can try the frozen, but the jam tastes better when you use fresh
- No brown sugar, use white sugar, fine or granulated it won’t make a difference.
- Place the berries and the sugar in a pan and stir with a wooden spoon.
- The berries will release their juices and then place the pan over the stove.
- Cook on medium high heat and keep stirring to prevent the jam from burning.
- The jam will foam and get darker, but that means your jam process is going well. If you don’t like few chunks of fruit in your jam, then use the potato masher while the jam is cooking to mash the fruit, but if you are like me then keep stirring the jam until it is ready and you will have a delicious jam with few chunks of fruit.
In the recipe, I also explain how to prepare the jam jar.
Overcooking Berry refrigerator jam.
It is common to overcook the jam, and if you do, you will end with a thick jam that’s hard to spread. Don’t worry, before using the jam you can either leave it out of the fridge for few minutes or warm it up in the microwave for few seconds before using it; it will still have a great taste.
The only time when you have to get rid of an overcooked jam is when it gets very dark and the smell changes from fruity to burning caramel.
How to store refrigerator jam
You can store the jam in a glass container made for storing jam but always keep it in the fridge. Quick jams can last up to 3 weeks in the fridge. I advise that you make a small batch but if you have some jam left and need to use it before it goes bad then add it between the layers of a cake, and in cookies like my Peanut Butter Melt in Your Mouth cookies.
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