Small Batch Refrigerator Jam

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 other delicious flavors of jam! 

Overview

Skill Level: Beginner

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

Homemade jam not only elevates your toast game but is delicious topped over yogurt, ice cream, or used as cake filling.

Quick Jam Flavor Ideas

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

Simple ingredients in homemade jam

Fresh or frozen fruits: Have fun with it! Choose your favorite fruits that are in season or use a combination of fruits. No need to thaw the fruit if using frozen.

Water: The water in this recipe will boil off giving time for the sugar to melt and dissolve before burning.

Granulated sugar: The sugar as well as the liquid from the fruit come together to make a syrup. As the mixture cooks, the moisture begins to evaporate and the sugar syrup will thicken.

Salt: A pinch of salt, although optional, is recommended to balance out the sweetness in the fruit and added sugar.

Lemon Juice: In addition to adding some flavor, the acidity of lemon juice helps the natural pectin released from the fruit to set. This gives it a jammy consistency.

How to make refrigerator jam

Start by preparing the fruits. Rinse them thoroughly and remove the stems and pits. If using larger fruits like strawberries or peaches, slice into smaller chunks. If using smaller fruits like blueberries or raspberries, leave them whole.

Place the fruit, lemon juice, sugar, water, and a pinch of salt into a medium saucepan. Stir together and heat on low until the sugar has dissolved. Turn the heat up to medium and let it boil gently.

Mash the larger pieces of fruit with the back of a spoon or potato masher depending on your preference. I like a slightly chunkier jam.

Gently boil for about 20-25 minutes until all of the juices have thickened, stirring occasionally. At first, you’ll notice a lot of bubbles and foam as the water boils off. As it continues to cook, the water will evaporate causing the mixture to thicken.

A good way to test if it’s ready is by spooning a bit of jam onto a plate and freezing it for about 2 minutes. Push the jam around on the plate: if it has a gelatinous jammy consistency, it is ready. If it’s still liquid then continue cooking.

Remove the saucepan from the pan and let cool completely. Transfer the jam to an airtight container and refrigerate.

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 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.

Do I need to add pectin?

Pectin is a natural component found in most fruits and plants. Different fruits contain varying levels of pectin. It’s what gives jam its thickness.

Some jam and jelly recipes call for commercial pectin to be added to the fruit mixture before cooking. It helps to speed up the cooking process and will preserve it for longer. There are pros and cons of making jam with commercial pectin but to make a simple jam suitable for home use, I often do without.

WHAT ARE SOME USES FOR HOMEMADE JAM?

Homemade jam can be used in so many different ways besides spreading over toast! I love to make homemade parfaits by combining yogurt, jam, and granola. 

Some other great uses include: cake filling, pop tart filling, swirled into ice cream, topped over warm pancakes, and the star ingredient in nostalgic peanut butter and jelly sandwiches.

WHAT’S THE DIFFERENCE BETWEEN JAM AND JELLY?

Jam and jelly are commonly used interchangeably but there are some differences. Jams are made by smashing whole fruits leaving in the seeds and small chunks of fruit. Jellies are made with fruit juices, are entirely smooth and more gelatinous, and don’t contain fruit chunks.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, you might like to try these other delicious recipes.

• Orange Cranberry Jam (a twist on the Thanksgiving staple)
• Fresh Berry Sauce (use to top pancakes, ice cream, cakes, and more)
• Homemade Clotted Cream (faux clotted cream)