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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.
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.
Can you make this with Truvia white sugar baking blend? If so, do I need to reduce the amount or use the same amount as in the recipe? My husband is diabetic, so trying to find recipes that works for him that he can enjoy without elevating his sugar levels. Thanks.
I have not tested this recipe with Truvia but others have used alternative sweeteners with success. I do not know how Truvia would work in this recipe, and if you find that Truvia is sweeter than sugar, you may want to use less.
Terrific recipe.
Can I use frozen strawberries?
Yes, I find it best to thaw them first.
Made this tonight for tomorrow morning with English muffins. I tasted it tonight though and it is really good. I think I boiled it a little too long as I end up with just under 4 ounces from a pint of blueberries. I think I’ll try strawberries next time. Thank you so much for this recipe.
Can you freeze this jam.
Yes, refrigerator jams can be frozen for up to 3 months.
Can you use monk fruit instead of sugar
I haven’t tested making jam with monk fruit.
This jam makes the BEST fluff and jam sandwich EVER!
Do you turn the heat down after it initially starts to boil? Or is it boiling temp the whole time?
No, do not turn down the heat.
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.
can you use honey instead of sugar ?
I haven’t tested honey in this jam recipe so I’m not sure how it would work.