Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.
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Hamburger loves strawberry jam. Especially if it has chunks of strawberry in it. We were pretty sure it was Smuckers jam that had the chunky goodness, but the last jar was distressingly smooth. Which made us wonder if it was preserves that we wanted. And after a bit of google sleuthing, we determined that yes indeedy, preserves are the way to go if you like chunks of fruit along with your sugar. However, there was no Smuckers preserves to be found at the grocery store and the store brand turned out to be jam with a preserves label (in other words, there were no chunks).
So, in my ongoing quest to be a domestic goddess (umm, yeah…that was a joke) and because I was feeling like being a nice girlfriend I decided to make preserves. Well, it’s really refrigerator jam. Because while I’m willing to be a nice girlfriend, I am not willing to spend hours in the kitchen, especially when there is always the chance that things might explode. However, it required the use of sharp objects and fire, so points to me for cooking something. Although I think I spent more time on google figuring out the difference between jelly, jam, and preserves, and then looking for a recipe than I actually spent in the kitchen.
Totally Easy-Peasy Strawberry Refrigerator Jam (okay, it’s just called Strawberry Refrigerator Jam, but I like the additional adjectives)
4 cups of thinly sliced, ripe strawberries
3/4 c sugar
2 tbsp lemon juice
Dump everything into a skillet, smoosh up the strawberries to the desired chunkiness, and simmer for 10 to 15 minutes. Let cool, and voila…
Eat. Or, store in the fridge for up to 2 weeks.
And while that picture doesn’t really show off the chunky strawberry sugary goodness, trust me, it’s pretty tasty. Hamburger gives it two thumbs up.
I’ve racked up so many brownie points, I figure I shouldn’t have to cook anything else for weeks.
Yum! I imagine it cooks down quite a bit — how much jam/preserves did you end up with (and how much of that yield did HB already eat?)
Dawn – She Is Too Fond of Books´s last [type] ..Weekend Cooking: Gathering Supplies for Hurricane Irene
I probably got about two cups of jam, which is okay, since it doesn’t keep for long. And he’s only had a spoonful…we had a friend take us out to dinner, and then he wanted ice cream. So the evening PB&J has been deferred.
That does look easy peasy. I’m guessing you could use any fruit. I bet it would be good over ice cream.
bermudaonion (Kathy)´s last [type] ..Saturday Snapshot
I not much into canning so I have never attempted jam or jelly or preserves. I do think I can handle this recipe.
Annie @ButteryBooks´s last [type] ..Comment on Weekend Cooking: How to Spruce Up a Cake Mix by Vicki
We are a divided household when it comes to jam — hubby likes jelly, no fruit pieces for him, and for me, the more chunky fruit the better
TheBookGirl´s last [type] ..A mystery for book lovers
We like preserves too — And this does look as easy as can be. I used to can — I think I was crazy when I was younger.
Beth F´s last [type] ..Weekend Cooking: Review: Tartine Bread by Chad Robertson
This sounds like real easy…wow!
I’m so impressed! And great to stockpile brownie points. I do that all the time, such as when we go to a movie that Jim picks but I hate, I mutter throughout the movie about how many points I am compiling just by being there (and he mutters about how many points HE is compiling by listening to me…)
rhapsodyinbooks´s last [type] ..Review of “Ghetto Cowboy” by G. Neri
This does sound really easy, although I don’t like most jam/jelly/preserves because they’re too sweet. You inspired me, though, so I dug around and found a fruit juice sweetened recipe. If I try it I’ll let you know how it goes.
Caitlin´s last [type] ..Let’s Talk about Okra
I have never even attempted to make jam or jelly, because I remember my mom doing it when I was a kid, and it was such a production! This fridge jam seems to be a lot easier and if it tastes great too, then I am totally on board with this. Thanks for sharing this with us. I may just have to make some for myself!
zibilee´s last [type] ..Kimberly Freeman, A Guest Post and a Giveaway!
Not only does this sound easy and delicious, but I’m impressed with the low amount of sugar. I’ve make lots of jams and preserves in the past but they’ve always had massive amounts of sugar. This is so much better.
Margot´s last [type] ..An Afternoon Tea for a Bride-To-Be
That’s my kind of jam!!! YUM
Sheila (Book Journey)´s last [type] ..Secrets Of Longevity by Dr. Moa Shing Ni
Awesome! That looks easy enough that even I could do it.
Andi´s last [type] ..The Sunday Salon – Sick, Sourpuss, Short Stories
Ooo I love it! I make jam (and jelly) (the harder way) all the time. Just this weekend I made Grape jelly and Ginger Peach Jam. This sounds so fabulously EASY. And I love strawberry anything. Good job Jill!!
Heather´s last [type] ..It’s Monday! What Are You Reading This Week?
The REAL cheater’s jam is to buy a jar of Smuckers!
Jenners´s last [type] ..Cmon Irene! Is That All You Got?
Oh my – read domestic goddess and spewed coffee on my lap top screen.
Welcome to the dark side. . .
Jerry´s last [type] ..A Market Haul
This looks easy enough for me to try! Thanks
stacybuckeye´s last [type] ..Suicide Quiz