The process of making small batch refrigerator jam is incredibly easy, quick, and versatile for any fruit or flavor combination. Use this base recipe to make strawberry, raspberry, blueberry, blackberry, peach, or numerous other flavor combinations of jam! 

Refrigerator Jam on a Biscuit

Refrigerator Jam Overview

Skill Level: Beginner

This basic recipe for refrigerator jam is a template to use for any favorite fruit jam combination! This recipe works well with both fresh or frozen fruit and makes a small batch meant to be stored in the refrigerator or freezer.

Quick jam is essentially fool proof. Add any kind of spices, herbs, or zests you like to create your own unique creation! Create a new small batch jam every few weeks to keep your toast interesting!

Quick Jam Flavor Ideas

  • Blueberry + Ginger
  • Strawberry + Basil + Lemon
  • Raspberry + Mint
  • Blackberry + Cinnamon
  • Peach + Blueberry

Tips, Tricks, and Techniques

  • Be careful not to overcook the fruit during this process. The mixture will seem too thin, but will thicken up as it cools.
  • Boiling sugar is incredibly hot. Use caution when stirring to not splatter the mixture.
  • If you want to add some fresh herbs into your jam, such as basil, mint, or thyme, do it during the last few minutes of the cooking process to retain their bright flavor.

Ingredient Functions

  • SugarThe sugar and the liquid from the fruit are coming together to make a syrup. As the fruit cooks, the moisture begins to evaporate the sugar syrup will thicken.
  • Lemon Juice: In addition to adding some flavor, the acidity of lemon juice helps the pectin naturally released from the fruit to set. This gives it the jam consistency.
Refrigerator jam on a biscuit
Yield: around 1 ½ cups

Small Batch Refrigerator Jam

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

This recipe is for a small batch of refrigerator jam. The process is easy, quick, versatile for any fruit or flavor combination, and is made without pectin. Use this base recipe to make strawberry, raspberry, blueberry, blackberry, peach, or numerous other flavor combinations of jam!

Ingredients

  • 448 grams (1 pound) fresh or frozen fruit (strawberries, raspberries, blackberries, cherries, blueberries, cranberries, or peaches all work well)
  • 60 grams (¼ cup, 60 milliliters) water
  • 200 grams (1 cup) granulated sugar
  • large pinch salt
  • 1 tablespoon lemon juice

Instructions

PREP

  1. Prepare the fruit (448 grams / 1 pound) by washing and removing any stems, peels, or pits if applicable. Roughly chop the fruit into large chunks. Raspberries, blackberries, and blueberries can all remain whole.

Make the Jam

  1. In a saucepan (at least 2 quarts in size) combine the fruit, water (60 grams (¼ cup), granulated sugar (200 grams/ 1 cup), salt (large pinch), and lemon juice (1 tablespoon) over medium heat. Mash the fruit and sugar with a potato masher, fork, or the back of a large spoon. It does not need to be completely mashed depending on how chunky you like your jam.
  2. Bring the mixture to a boil and cook over medium heat, stirring occasionally, for about 20 minutes until the juices thicken. A good way to test if it's ready is by spooning a bit of jam onto a plate and place it in the freezer for about 2 minutes. Push the jam around on the plate and if it has a gelatinous jammy consistency, it is ready. If it's still liquid then continue cooking.
  3. Cool completely then store in an airtight container or jar in the refrigerator for up to 3 weeks or in the freezer for up to 4 months. When freezing, be sure to leave enough room at the top of the container to allow the jam to expand when frozen.

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