This is the easiest 2 ingredient refrigerator jam recipe! All you need is sugar and blueberries or strawberries to make your favorite jam. The jam is made on a stovetop, then refrigerated until you're ready to enjoy. No pectin is necessary for this quick, easy, and absolutely delicious homemade jam.
What could be more scrumptious in the morning than a warm biscuit, slathered in butter and a spoonful of homemade jam. Not many things, I assure you. With this easy small batch refrigerator jam recipe, you can have fresh tasting, made-from-scratch jam in minutes.
There's no need to break out your canning gear and put away the pectin, they aren't even necessary with this simple jam recipe.
Why We Love This Recipe
- This homemade jam recipe yields a small batch of jam which makes it ideal if you're cooking for one.
- The jam is made without pectin for thickening. The only ingredients needed are sugar and fruit. Jam made without pectin tends to be a little softer and looser than jam made with pectin, but is absolutely delicious and makes it a jam you can make almost any time you want with ingredients you probably have on hand.
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Ingredients
See recipe box below for ingredient amounts and full recipe instructions.
- blueberries or strawberries
- sugar
Keep in mind that the natural sweetness of fruit can vary greatly. Taste your blueberries and strawberries before you begin to make the jam. If the fruit tastes tart, you might want to add slightly more sugar than this recipe calls for.
This recipe yields 1 small jar of blueberry or strawberry jam, about ¾ cup.
How To Make Jam
- Place the blueberries and sugar in a medium-sized saucepan and bring to a simmer. Mash the berries slightly with a potato masher or the bottom of a fork.
- Begin to stir the berries and sugar together as soon as the berries begin to boil.
- Continue to cook and stir occasionally until jam begins to thicken. The jam cooks quickly and as it cooks, it thickens naturally. You can see exactly what I mean our recipe video below.
- When the mixture reaches a gel consistency, remove pan from the heat. When the jam has cooled, pour into a clean glass jar.
Expert Tips
- Although you can use many different kinds of fruit with this jam recipe, it is best for berries that naturally contain pectin.
- The fruit and sugar need 20 to 30 minutes to cook and thicken. You can't rush the process. Cooking the fruit slowly helps the moisture to leave the fruit, helping it to thicken.
- Fruit varies in water content and some fruits may take longer to thicken. Start checking for jam thickness after about 20 minutes.
- Make sure the fruit you use is all about the same size. Cut fruit in half or into quarters before you get started.
Note: Jam made without pectin is generally not as thick as store bought jam but its fresh taste makes it even more delicious.
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Frequently Asked Questions
You can make refrigerator jam with just about any kind of fruit so feel free to use what you have available and whichever fruits are in season. You might also like to consider adding a hefty pinch of fresh herbs like rosemary or mint or grating fresh ginger and adding it to the fruit as it cooks on the stove.
It must be stored in the refrigerator and will last for 3 weeks.
Homemade jam is so delicious when spread on strawberry scones or biscuits. A spoonful is also wonderful stirred into plain or vanilla yogurt.
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Other Single Serving and Small Batch Blueberry Recipes
Single Serving and Small Batch Strawberry Recipes
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Easy Small Batch Refrigerator Jam (Blueberry or Strawberry)
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Video
Ingredients
- 2 cups blueberries (1 pint) or 2 cups chopped strawberries
- ¼ cup sugar
Instructions
- Combine the blueberries (or strawberries) and the sugar in a medium saucepan. Mash berries slightly with a potato masher or the bottom of a fork. Bring mixture to a boil over medium-high heat, stirring occasionally.
- As soon as the berries begin to boil, begin to stir.
- Continue to cook and stir occasionally until jam begins to thicken. During the last few minutes of cook time, stir vigorously so that the mixture doesn't stick to the bottom of the pan.When the mixture reaches a gel consistency, remove pan from the heat.
- Pour into a clean glass jar.
Notes
- Although you can use many different kinds of fruit with this jam recipe, it is best for berries that naturally contain pectin.
- The fruit and sugar need 20 to 30 minutes to cook and thicken. You can't rush the process. Cooking the fruit slowly helps the moisture to leave the fruit, helping it to thicken.
- Fruit varies in water content and some fruits may take longer to thicken. Start checking for jam thickness after about 20 minutes.
- Make sure the fruit you use is all about the same size. Cut fruit in half or into quarters before you get started.
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.
Mary says
Can you use monk fruit instead of sugar
Joanie Zisk says
I haven't tested making jam with monk fruit.
Lisa Furman says
This jam makes the BEST fluff and jam sandwich EVER!
Deanna says
Do you turn the heat down after it initially starts to boil? Or is it boiling temp the whole time?
Joanie Zisk says
No, do not turn down the heat.
Betty Duncan says
I made blueberry jam this morning. It's quick to make, delicious to eat, and won't last in the fridge long because there's too much to eat in a timely manner.
gaylegirves says
can you use honey instead of sugar ?
Joanie Zisk says
I haven't tested honey in this jam recipe so I'm not sure how it would work.