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This small batch refrigerator jam is a quick and easy way to enjoy fresh, homemade jam without the need for canning. Made with just fruit and sugar, it naturally thickens as it cooks, creating a sweet, flavorful spread. Perfect for adding to toast, pancakes, yogurt, or desserts.
This small batch jam is perfect for pairing with so many treats! Spread it on a slice of freshly baked French bread, fluffy Butter Swim Biscuits, light Pancakes, or crispy Waffles. You can also stir it into creamy yogurt with crunchy Butter Pecan Granola, drizzle it over a moist White Cake, or use it to fill buttery Thumbprint Cookies for a flavorful twist.
Why You’ll Love This Recipe
- Simple Ingredients: Made with just fruit and sugar, nothing extra needed.
- Versatile Use: Perfect for spreading on toast, pancakes, waffles, or stirring into yogurt.
- Small Batch: Makes just enough to enjoy without worrying about waste.
- No Extra Tools: No canning equipment or pectin required.
- Fresh Flavor: Naturally sweet with a vibrant, fruit-forward taste that’s better than store-bought.
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Refrigerator jam is a quick and easy jam that doesn’t require canning. It’s stored in the fridge and meant to be enjoyed within a few weeks. Our recipe uses fresh blueberries or strawberries and sugar, naturally thickening as it cooks. It’s a small batch recipe, making about 3/4 cup of jam—perfect for adding a burst of flavor to toast, yogurt, or desserts without any hassle.
Ingredients And Yield
Refer to the recipe box below for the full list of ingredient amounts and detailed instructions. For ideas on using up any leftover ingredients, visit our Leftover Ingredients Recipe Finder.
- Blueberries or Strawberries: Choose fresh, ripe fruit for the best flavor. Got extra blueberries? Use them to make a small blueberry pie or blueberry cobbler. Extra strawberries can be used in a small trifle or strawberry crisp.
- Sugar: Adjust the amount slightly based on the sweetness of your fruit.
Before starting, taste your fruit to determine its natural sweetness. If it’s on the tart side, you may need to add a little extra sugar to balance the flavors.
This recipe makes approximately 3/4 cup of jam—just the right amount to fill a small jar.
Recipe Variations
Take your small batch refrigerator jam to the next level with these easy variations. Each one adds a unique twist to your jam-making!
- Mixed Berry Jam: Combine blueberries, raspberries, and blackberries for a flavorful blend of berries.
- Spiced Jam: Add a pinch of cinnamon, nutmeg, or cloves for a warm, seasonal touch—perfect for fall and winter.
- Mango or Pineapple Jam: Incorporate mango or pineapple chunks for a sweet, tropical-inspired option.
- Lemon or Orange Zest Jam: Mix in a teaspoon of lemon or orange zest to brighten the jam with a citrus flavor.
How To Make Refrigerator Jam
These step-by-step photos and instructions are here to help you visualize how to make a small batch of refrigerator jam. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Blueberries: Add the blueberries and sugar to a medium-sized saucepan and heat over medium heat until the mixture begins to simmer. Use a potato masher or the back of a fork to gently mash the berries.
- Stir the Mixture: Once the berries start boiling, stir the mixture continuously to combine the berries and sugar evenly.
- Cook and Thicken: Continue cooking, stirring occasionally, until the jam naturally thickens. This process happens quickly. For a visual guide, check out the recipe video below.
- Check for Gel Consistency: When the mixture reaches a gel-like consistency, remove the pan from the heat. Let the jam cool completely, then transfer it to a clean glass jar for storage.
Expert Tips
- Choose Pectin-Rich Berries: Blueberries and strawberries are naturally high in pectin, making them ideal for this recipe.
- Cook Slowly: Allow the fruit and sugar to cook for 20-30 minutes. Cooking low and slow helps the jam thicken as moisture evaporates.
- Adjust for Fruit Water Content: Different fruits contain varying amounts of water. Start checking the jam’s consistency around the 20-minute mark.
- Cut Fruit Evenly: For even cooking, cut fruit into similar-sized pieces, like halves or quarters.
- Expect a Softer Texture: Homemade jam without added pectin will have a softer texture than store-bought, but the fresh, vibrant flavor is well worth it.
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Frequently Asked Questions
Store the jam in the refrigerator for up to two weeks in a clean, airtight jar.
Yes, frozen fruit works well. Thaw it first and drain any excess liquid before cooking.
Yes, taste your fruit first. If it’s tart, you may need to add a bit more sugar to balance the flavor.
You can use almost any fruit to make refrigerator jam, so feel free to choose whatever you have on hand or what’s in season. For added flavor, consider mixing in fresh herbs like rosemary or mint, or grate a little fresh ginger and stir it into the fruit as it cooks.
The jam is ready when it has a gel-like consistency. You can test this by placing a small amount on a cold plate—it should set as it cools.
Continue cooking it longer. The jam will naturally thicken as moisture evaporates during cooking.
Absolutely! Just adjust the cooking time slightly as needed for the larger quantity.
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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 chopped strawberries (2 cups)
- ¼ cup granulated sugar
Instructions
- Cook the Fruit: Add the blueberries and sugar to a medium-sized saucepan and heat over medium heat until the mixture begins to simmer. Use a potato masher or the back of a fork to gently mash the berries.
- Stir the Mixture: Once the berries start boiling, stir the mixture continuously to combine the berries and sugar evenly.
- Cook and Thicken: Continue cooking, stirring occasionally, until the jam naturally thickens. This process happens quickly.
- Check for Gel Consistency: When the mixture reaches a gel-like consistency, remove the pan from the heat. Let the jam cool completely, then transfer it to a clean glass jar for storage.
Notes
- Choose Pectin-Rich Berries: Blueberries and strawberries are naturally high in pectin, making them ideal for this recipe.
- Cook Slowly: Allow the fruit and sugar to cook for 20-30 minutes. Cooking low and slow helps the jam thicken as moisture evaporates.
- Adjust for Fruit Water Content: Different fruits contain varying amounts of water. Start checking the jam’s consistency around the 20-minute mark.
- Cut Fruit Evenly: For even cooking, cut fruit into similar-sized pieces, like halves or quarters.
- Expect a Softer Texture: Homemade jam without added pectin will have a softer texture than store-bought, but the fresh, vibrant flavor is well worth it.
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.
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.