01/23/2026
Refrigerator jam!
I make this type of jam for my fillings for cakes, it’s super easy, no canning required, and takes about half an hour.
I have made this with rhubarb (my fave), strawberries, peaches, nectarines, raspberries, apples among other things.
Here’s the framework:
- wash and cut your fruit into bite size-1 inch chunks
- measure said fruit and put into a pot (I find this works best in a stainless steel pot)
- whatever your measurement of fruit was (say 2 cups) add half of that in sugar (so 1 cup)
- squeeze about half a lemon in, or prepared lemon in those squeeziess, whichever. I eyeball this.
- stir often with a spatula
- when it’s bubbling and the fruit starts to break down, I use a potato masher to mush all the fruit up. Very technical.
- and then I let it go, stirring, smooshing, until it coats the back of my spatula without running off. It’s kinda a feel thing, you’ll notice it thicken. Temp wise probably 190-200 F.
- transfer to a clean jam jar and leave open for a bit to cool, then seal up and transfer to the fridge.
- I keep it for about two weeks in the fridge. Or put it into my cakes.
I use the same ratios for all fruits. And the riper the fruit the better!
Enjoy 🍓 (this one’s strawberry)
