Refrigerator Jam
10m prep 25m cook 35m ready
This easy small-batch jam uses fresh berries and sugar, no canning required. Mash berries, cook with sugar, and let rest to develop pectin before thickening. Store in the refrigerator.
Nutrition (per serving, estimated)
Estimated based off 2 of 2 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 77 mg
- Iron: 2.07 mg
- Magnesium: 59.3 mg
- Phosphorus: 109 mg
- Potassium: 706 mg
- Zinc: 0.68 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 710 ml strawberries, raspberries, or mixed berries
- 473 ml sugar
Let's Cook
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Step 1.
Hull the berries by cutting off the tops. Mash them with a potato masher or fork in a large bowl until they are broken down but still slightly chunky.
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Step 2.
Transfer the mashed berries to a pot and cook over medium-high heat, stirring frequently, until they become mushy and release their juices, about 5–7 minutes.
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Step 3.
Remove the pot from the heat and stir in the sugar until fully dissolved. Let the mixture sit at room temperature for several hours (at least 2–4 hours) to allow the sugar to draw out the fruit's natural pectin.
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Step 4.
After resting, return the pot to the stove. Cook over medium heat, stirring often, until the jam becomes clear and thickens enough to coat the back of a spoon, about 15–20 minutes. To test, place a small spoonful on a chilled plate; if it wrinkles when pushed, it's ready.
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Step 5.
Spoon the hot jam into clean small jars, leaving about 1/4-inch headspace. Let the jars cool to room temperature, then seal with lids and refrigerate. The jam will keep for up to a few weeks.
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