This is the easiest 2 ingredient refrigerator jam recipe! All you need is sugar and fruit to make your favorite jam. The jam is made on a stovetop, then refrigerated until you’re ready to enjoy. No pectin 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.
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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 makes 1 small jar of blueberry or strawberry jam, about 3/4 cup.
What Other Kinds Of Fruit Can I Use?
You can make refrigerator jam with just about any kind of fruit so feel free to use what you 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.
How To Make Jam
The fruit and the sugar simmer in a small saucepan and in about 30 minutes of total cooking time you’ll have sweet homemade blueberry jam or strawberry jam.
There is no pectin needed in this jam recipe. The jam cooks quickly and as it cooks, it thickens naturally. You can see exactly what I mean our recipe video below.
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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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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Recipe
Ingredients
- 2 cups blueberries (1 pint) or 2 cups chopped strawberries
- 1/4 cup sugar
How To Video
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.
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.
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HELLO, can I make it with figs and i can make several batches at one time? Iris
Iris, I have not made fig jam but I’m fairly certain you can use this recipe to make it. I would add in 1/4 cup of water to the pot to cook along with the figs and sugar.
Absolutely love it! I used frozen blueberries from Michigan.
Thank you so much for your feedback. I’m so glad you enjoyed the jam!
Add a squeeze of fresh lemon juice to your mixture before cooking for an extra fresh taste. This works for any jam.
How would raspberries work in this recipe?
Hi Miriam,
Raspberries would work great.
Joanie
How long does it keep?
The jam keeps well in the refrigerator for up to 3 weeks.
Joanie
Can I use frozen berries?
Hi Carol,
Yes, you can use frozen fruit. Just thaw the fruit first and drain the excess water. Keep in mind that frozen fruit (that has been thawed) often contains more water than fresh so you might need to add 5 minutes or so of cooking time.
Joanie
Wild blackberrys should work as well.
I have concord grapes growing also.
I love to make jam like this!! So many uses for it too 🙂