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This small batch refrigerator jam is made with fresh fruit and sugar—no pectin or canning required. It’s quick to make and perfect for adding fruity flavor to your favorite foods.
Why You’ll Love This Recipe
- Just Two Ingredients: Made with fresh fruit and sugar—no extras.
- Easy to Use: Great on toast, pancakes, waffles, or stirred into yogurt.
- Small Batch: Makes just enough to enjoy without leftovers.
- No Special Tools: No pectin or canning equipment needed.
- Fresh, Bold Flavor: Naturally sweet with a bright, fruit-forward taste.
I’ve always loved how something as simple as fresh fruit and sugar can turn into something so special. This small batch refrigerator jam is one of those recipes I come back to again and again. It’s quick to make, naturally thickens as it simmers, and adds a homemade touch to anything you add it to. No pectin, no canning—just a small jar of sweet, fruity goodness made right on your stovetop.
This small batch jam pairs perfectly with so many treats. Spread it on French bread, Butter Swim Biscuits, Pancakes, or Waffles. Stir it into yogurt with Granola, drizzle over White Cake, or use it to fill Thumbprint Cookies for a sweet, fruity touch.
Ingredients
If you have any ingredients leftover from this small batch refrigerator jam recipe, check out our Leftover Ingredients Recipe Finder.
- Blueberries or Strawberries: Use fresh, ripe fruit for the best flavor. Taste your fruit first—if it’s tart, you may want to add a little extra sugar. Got extra berries? Use blueberries in a blueberry pie or blueberry cobbler, and strawberries in a trifle or strawberry crisp.
- Sugar: Adjust slightly depending on how sweet your fruit is.
Yield:
This recipe makes about 3/4 cup of jam, perfect for filling a small jar.
Recipe Variations
Customize your refrigerator jam with these simple flavor options:
- Mixed Berry Jam: Use a combination of blueberries, raspberries, and blackberries.
- Spiced Jam: Add a pinch of cinnamon, nutmeg, or cloves for a warm, seasonal flavor.
- Mango or Pineapple Jam: Swap in mango or pineapple for a tropical twist.
- Citrus Zest Jam: Stir in a teaspoon of lemon or orange zest for a bright, citrusy finish.
How To Make Refrigerator Jam
These step-by-step instructions show how to make blueberry refrigerator jam, but the same method works with strawberries too.
- Cook the Fruit: Add the blueberries (or strawberries) and sugar to a medium saucepan. Cook over medium heat until the mixture begins to simmer. Gently mash the fruit with a potato masher or the back of a fork.
- Stir the Mixture: Once it starts to boil, stir continuously to help the sugar dissolve and the fruit break down.
- Cook and Thicken: Continue cooking, stirring occasionally, until the mixture thickens. This happens quickly.
- Cool and Store: When the jam reaches a gel-like consistency, remove from heat. Let it cool completely, then transfer to a clean glass jar.
Note: For a visual guide, watch the recipe video below.
Expert Tips
- Use Pectin-Rich Fruit: Blueberries and strawberries work well because they naturally contain pectin.
- Cook Low and Slow: Simmer for 20 to 30 minutes to allow the jam to thicken as moisture evaporates.
- Check Consistency: Some fruits release more water. Start checking for doneness around the 20-minute mark.
- Cut Fruit Evenly: Slice fruit into similar-sized pieces for even cooking.
- Softer Texture Is Normal: Jam without added pectin will be softer than store-bought but has a fresher, more vibrant flavor.
Frequently Asked Questions
Stored in an airtight container in the refrigerator, the jam will last about 2 to 3 weeks.
Yes, you can use frozen blueberries or strawberries. Thaw first and drain any excess liquid before cooking.
Yes, you can slightly reduce the sugar, but keep in mind that sugar helps the jam thicken and extends its shelf life, so the texture and how long it lasts may change. Be sure to taste your fruit first—if it’s tart, you might need a little extra sugar to balance the flavor.
Try cooking it a little longer to let more liquid evaporate. It should thicken as it cools.
Yes, but you may need to increase the cooking time slightly. Keep an eye on the consistency as it cooks.
RELATED: 25 Single Serving Summer Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy small batch jam recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Refrigerator Jam
Watch How To Make This
Equipment
- saucepan
Ingredients
- 1 pint blueberries or 2 cups of chopped strawberries
- ¼ cup granulated sugar
Instructions
- Cook the Fruit: Add the blueberries (or strawberries) and sugar to a medium saucepan. Cook over medium heat until the mixture begins to simmer. Gently mash the fruit with a potato masher or the back of a fork.
- Stir the Mixture: Once it starts to boil, stir continuously to help the sugar dissolve and the fruit break down.
- Cook and Thicken: Continue cooking, stirring occasionally, until the mixture thickens. This happens quickly.
- Cool and Store: When the jam reaches a gel-like consistency, remove from heat. Let it cool completely, then transfer to a clean glass jar.
Notes
- Use Pectin-Rich Fruit: Blueberries and strawberries work well because they naturally contain pectin.
- Cook Low and Slow: Simmer for 20 to 30 minutes to allow the jam to thicken as moisture evaporates.
- Check Consistency: Some fruits release more water. Start checking for doneness around the 20-minute mark.
- Cut Fruit Evenly: Slice fruit into similar-sized pieces for even cooking.
- Softer Texture Is Normal: Jam without added pectin will be softer than store-bought but has a fresher, more vibrant flavor.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi can I use stivia or any other low calorie sugar for the refrigerator jam?
I haven’t personally tested this recipe with alternative sweeteners, but a few readers have shared that they’ve had success using Truvia – keep in mind that the sweetness level and consistency might be slightly different from using regular sugar.
This is a lovely, flavorful jam. I made blueberry and it turned out just right. A beautiful sauce to eat on it’s own,spooned over some decadent ice cream, your breakfast oatmeal or even over slices of your favorite pork loin recipe.I have tried all these and can say this jam takes them to the next level.So easy to execute, you will be glad you did it!!
Can you use frozen fruit or only fresh?
Yes, you can use frozen fruit to make the jam. I recommend thawing the fruit first and draining off any excess liquid before cooking. This helps ensure the jam thickens properly, as frozen fruit can release more liquid than fresh.
This came out amazing! I made a batch of strawberry and a batch of blackberry as gifts. Just what I was looking for.