This post may contain affiliate links. Please read our disclosure policy.
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.
Featured Comment
“This came out amazing! I made a batch of strawberry and a batch of blackberry as gifts. Just what I was looking for.”
– Sherry
Why You’ll Love This Recipe
- Just Two Ingredients: Made with fresh fruit and sugar, no extras.
- Easy to Use: Great on toast, pancakes for one, waffle for one, 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 our small loaf French bread, small batch buttermilk pancakes, a single waffle, or on our easy butter swim biscuits. Stir it into yogurt with butter pecan granola, drizzle over a mini white cake, or use it to fill small batch 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 mini blueberry pie or blueberry cobbler for one, and strawberries in an easy trifle recipe or single serve 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.
If i put the jam on Chrstmas cookies, do the cookies have to be refrigerated?
No. They do not need to be refrigerated.
I actually made this in the microwave with artificial sugar for my father who’s diabetic. He loved it, you just have to stop and stir, otherwise it will boil all over the place.
I’m so glad your father enjoyed the jam. Thanks so much for sharing your feedback.
Did you change the amount of sweetener?
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
I made this jam this past Thursday. I used frozen blueberries so it started extra wet. I did thaw and drain but I think next time I will put them in a colander for at least a few hours or even overnight. The great thing about the much longer cook time was the whole house smelled wonderful!
I’m so glad you enjoyed it. Thank you so much for your feedback!
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 🙂