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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, add it to small batch jam filled oatmeal bars, 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, small batch blueberry scones, 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.
I love your recipes and all the work that you put into recipes for one and two servings .Thank You!!
My parents used EVERYTHING in the garden.
My mother even made tomato jam. ( peeled the tomatoes, chopped them left the seeds in , added a dash of cinnamon and sugar,,and simmered to the consistency of jam, she wanted,hers had a buttery flavor.) I can never get that flavor. Is it the kind of tomato, she used, the soil the tomatoes they were grown in , or did she slip a pat of butter in ?
Thank you so much for your kind words—I’m thrilled you’re enjoying the recipes! Your mother’s tomato jam sounds amazing! The buttery flavor could come from a few different things: it might be the type of tomato she used, as heirlooms or homegrown varieties often have unique flavors influenced by the soil. It’s also possible she added a small pat of butter, which could add that rich, smooth taste. If you try adding a little butter, I’d love to hear if it brings you closer to that nostalgic flavor!
How long will this keep in the refrigerator?
Homemade refrigerator jam lasts about 2-3 weeks in the refrigerator.
How long will it last in the fridge?
Thanks for your question! This info is actually in the FAQ section of the post—refrigerator jam will last about two to three weeks in the fridge. I hope this helps, and enjoy the jam!
I’ve made this type of jam dozens of times, with strawberries, raspberries, blackberries, peaches, apricots (my fave!), well, basically, with whatever the fruit guy on the corner has on sale that’s in good shape.
I appreciate that you use such a small amount of sugar. I do too.
I differ with you in small ways:
When I prepare the fruit, I mash it up slightly with the sugar and leave it to macerate (soak) in the refrigerator for a few hours. This draws out the sugar.
Stone fruits, such as apricots or peaches, get chopped up a bit before it all goes into the fridge. Otherwise, all the fruit gets treated the same.
Before I put the fruit on the stove, I put in a wedge of citrus: lemon, orange, or lime. The point of the citrus is that the pith (the white part) has pectin, which is a thickening agent. You don’t want to use too much because too much will impart bitterness.
I cook over a lower flame than you do, but more than a simmer. I set my timer for 5 minutes, and every 5 minutes, I give the mixture a stir to the bottom of the pot, so that the sugar doesn’t sink and burn and the mixture doesn’t spatter (spattering is dangerous-sugar burns are among the worst burns you can get in the kitchen. Think napalm: fire that sticks.) Watch for spillovers. If the mixture of foams up too much, lower the flame a bit. This process requires some attention, but not constant attention.
As the fruit cooks, it collapses, and the juices get syrupy.
There are many ways to tell when it’s done. I start checking after about 15 minutes (the third time I stir). My test is that I lift the spoon out of the cooking liquid, and when the liquid stops dripping off the spoon and starts dribbling, it is done. Keep cooking until you start seeing the dribble. You will know what I’m talking about when you see it. It will tighten up further as it cools.
Taste for sweetness after it cools. Be cautious with sugar initially. You can add sugar if it isn’t sweet enough, but you can’t remove it if it’s too sweet.
Thank you so much for your detailed feedback and tips! I’m thrilled you enjoy the recipe and love hearing about the variations you’ve tried. Your maceration method and use of citrus for pectin are great ideas. Thanks for sharing your process!
I just tried this with melon. Wow!
If I do this again, I will take a SUPER ripe melon, and dice the fruit (a much finer chop), as melon does not seem to break down the way other fruits do.
Oh! Where do I mascerate? In the 2 quart heavy bottom pot which I use to make the jam.
I LOVE your postings!
Thank you so much, Steve! I’ve never made jam with melon, but it sounds amazing. I can’t wait to give it a try! Thanks for sharing your experience.
Could this be done in a slow cooker?
I have a 2 1/2 quart cooker.
While I haven’t tried this refrigerator jam recipe in a slow cooker, I suspect the consistency would be different. Traditional jam-making on the stovetop relies on rapid evaporation to thicken the fruit and sugar mixture. A slow cooker’s lower, gentler heat might not achieve the same results.
Diabetic so I will try this with monk fruit instead of sugar. It’s a 1:1 exchange so should be easy. I will let you know how it goes.
Made this with wild raspberries, absolutely delicious
What size jars do I need for this yummy recipe?
I have the really small canning jars and small ones and regular size Mason canning jars.
I would love to use them. Since I don’t can stuff. (arthritis in my hands)
Use a jar that holds roughly half to three-quarters of a cup.
Thank you!
Ideally, I’d like to make this recipe with no sugar, but not sure how that would turn out. I was thinking of at least using half the amount of sugar recommended for this recipe. Do you think that would work? Thank you! ❤️
Hi Susanna, you need sugar to make the jam thicken. You can try using less sugar but the jam will not be as thick.
Great recipe Joanie! I made the jam with strawberries and in the last few minutes I’d cooking down I added some lemon zest. Nice twist of flavor. Can’t wait to try blueberries next!