Tag Archives: refrigerator jam

Blackberry Sage Refrigerator Jam

Posted on by January 22, 2015

I love preserving, but when it comes to jam, I tend to make refrigerator jam for a variety of reasons. This week, my Blackberry Sage Refrigerator Jam was made with a very specific recipe in mind. Having a specific recipe in mind is a huge part of why I make refrigerator jam instead of true preserves. See, I like lots of flavors. I like to pair jam to my season and my breakfast. Another great reason to make refrigerator jam? I often have fruits I want to use up. Those tangerines that are going bad in the winter? That looks like orange marmalade to me. The raspberries and peaches that you bought for a dollar from the farmers market? That looks like refrigerator jam perfect for topping french toast. Serving Spanish blue cheese and manchego? Why not make your own quince jam? See what I mean? Finally, I don’t have a lot of storage space for lots of back stock jams, so I tend to only make one or two jars worth at a time. And this week, I was making a champagne, breakfast for dinner, bon voyage party meal (Blue Ridge Mountain Benedicts) that called for Blackberry Sage Refrigerator … Continue reading →

Refrigerator Jam

Posted on by October 27, 2014

Refrigerator Jam is just another reason that I have serious love for the $1.00 fruit bin at my market this time of year. It’s full of all sorts of amazing fruit that doesn’t look perfect but is perfect for making sauces, jams, purees, etc. This week, I bought two huge bags of past their prime peaches and one box of almost perfect raspberries for $3.00. I then threw them in a pot with a little water and a little more sugar and they cooked down while I made dinner, ate dinner and watched a movie with Marc. Right before bed, the jam was ready. I stuck it in the fridge and didn’t even bother to preserve it. I trust us to eat the Refrigerator Jam before it goes bad. 3 pounds fruit that’s seen better days 1 cup sugar ¼ cup water (omit if the peaches are so juicy that there’s liquid in the bottom of the pot) 1+ tablespoons lemon juice seeds from 4 cardamom pods Rinse the fruit and remove the stones. Cut away any parts of the fruit that are molding. Keep the bruises and the skins. There’s nothing wrong with those parts for a rustic fruity jam. … Continue reading →