This is the easiest Refrigerator Jam Recipe, with just two ingredients! All you need is the fruit and sugar—no pectin necessary. This small-batch recipe is perfect for any time you have berries or some soft fruit on hand. Enjoy that naturally delicious, flavor-packed taste that all jam lovers crave!
How to Make Berry Jam
For this home-style recipe, you simply need equal parts berries and sugar. Skip the fruit pectin. Though it helps jam solidify, it can also dilute the natural flavor of the fruit. You may need to cook the fruit a bit longer, but it’s worth it for that old-fashioned taste.
Today, we used boysenberries grown in our community garden. However, any soft fruit will do, including raspberries, blackberries, boysenberries, blueberries, strawberries, peaches, apricots, nectarines, or even rhubarb. Extra points if you grow your own!
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Image: Boysenberries—which resemble red blackberries (and, are, in fact a cross of several types of berries).
The berries were frozen last season and we had to make room in the freezer for this year’s crop. In fact, we made this jam right in the old garden shed, with an electric cooktop!
Note: This recipe does not involve processing with a hot water bath as you would with a larger (or commercial) canning project. We are, however, placing the jars and lids in a pot with boiling hot water (while the berries cook). Then, you must put your finished jam in the refrigerator—or freeze this jam.
Ingredients and Materials
- The night before, defrost fresh berries if they’re frozen in the refrigerator. If you have a blueberry bush or love to have blueberries around, you can freeze your blueberries and use them in jam whenever you want!
- Put a small plate (on its own) in the freezer to chill.
- Have clean glass jars and lids on hand. We used small jars to sell at a school fair.
- We had about 4 pounds of berries and used almost the same amount of sugar.
If you don’t want to make such a large batch, use the following recipe, which measures by cups:
- 4 cups berries
- 4 cups granulated sugar
- YIELD: Makes 4 cups.
Note: You can use one-third less sugar, but you do need sugar for the jam to gel properly.
Directions: How to Make
- Put the clean berries in a large stainless steel pot. Bring to a full, steady boil over high heat until the berries reduce and there aren’t any large lumps left. (There is no need to include water while boiling, as the berries have plenty of moisture themselves.) Stir consistently to prevent sticking and scorching.
Image: Boiling the berries on the stovetop.
- Weigh the sugar and add to the berries or, alternatively, add the measured sugar in a steady stream. Keep stirring until sugar is dissolved. Tip: If you feel the bottom of the pot and it’s “crunchy” with sugar, then it’s not ready.
Image: Weighing the sugar and adding to the pot.
- Now bring the mixture to a rolling, bubbling boil on the highest heat. Add a thermometer, if you have one, to ensure that the temperature is as far above boiling point as possible. Some cooking thermometers have a “jam” marking which is 220°F at sea level (8°F above the boiling point of water). Once the boiling mixture has reached the correct temperature, then your jam should set.
Note: For each 1000 feet of altitude above sea level, subtract 2 degrees F. For instance, at 1,000 feet of altitude, the jelly is done at 218°F; at 2,000 feet, 216°F, etc.
Image: Checking that the temperature is high enough for jam making (220°F).
- While the jam is cooking, sterilize the glass jars and lids in boiling water.
- Tip: To determine when the jam is ready, do the “wrinkle test.” Take the cold plate out of the freezer and spoon a teaspoon of berry liquid on the plate and let it set up for several minutes. Push your finger against the liquid. Is it thick enough to wrinkle? If so, the cooked jam has reached a setting point.
Image: Doing the cold plate test! We keep a cold plate in the garden shed mini-fridge just for jam making.
- Remove the berry jam from the heat. Allow to cool for 10 minutes. Pour the cooked berry mix into your hot sterilized jars.
Image: I am pouring the jam into each of our gift jars for our community garden’s Christmas fundraiser.
- Place the lids on the jars at once and twist them tightly. You may hear the jar “snap” or seal as it cools. After the jam cools, refrigerate your jars and use within 1 to 2 weeks or freeze them up to 6 months, according to USDA guidelines.
- Also Note: USDA guidelines for food safety recommend a boiling-water bath for high-acid foods. If you are going to store the jam for a longer period, it’s advisable to put the jars through a boiling-water bath for 10 minutes. This recipe is for jam that you’ll be eating immediately! See our Guide to Water-Bath Canning.
Image: My small batch of berry jam jars, ready to put in the refrigerator or freezer.
After making this jam, I had to take a couple home for my family. The next morning, we were ready to spread pure boysenberry goodness on our morning toast. Do you think my taste tester liked the homemade jam?
For more canning and jam-making tips and recipes, see How to Make Jams and Preserves. Also see our Canning Guide for Beginners to find more recipes!
Do you make jam at home? Share your tips in the comments below!
Reader Comments
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@NEEDS TO BE PROCESSED
If you are storing in refrigerator they do not need to be processed. You are more less treating it like "freezer jam" at that point. Alternatively, a wax seal could be used but that has a limited shelf life. Also, the standard formula is 2 parts fruit to 1 part sugar by ratio. Adding lemon/lime juice helps the natural pectin in the fruit "work". The ratio with all three would be 2 pounds of fruit to 1 pound of sugar to juice of 1 lemon. This is an easily scalable formula.
HOW MUCH SUGAR IS ENOUGH
I love cranberry sauce but having type 2 diabetes I stay away from the canned stuff. When I found out how easy it was to make my own I was happy as a pig in, well, cranberry sauce! The first time I used a box of sugar free strawberry jello to sweeten and gel the berries. Pretty good stuff. Then I tried it just using the yellow packets of sweetener; no sugar, no pectin. Even adding some water or fruit juice didn't seem to cause a problem with the cranberry sauce gelling. I know, I know; artificial sweeteners are bad for you, but it's not like a have a half cup of the stuff every day. I store it in the fridge and it lasts for weeks, or probably would if I didn't gobble it up so quickly. Hmmm, maybe I do have too much. LOL! Maybe they have a lot more pectin in them than the other berries so they gel without the sugar.
Needs to be processed
I'm sorry to say that you do have to process the jam in a water bath for 10 min. Also it is recommend by the manufacturer not to boil the lids anymore. I hope you read up on the current safety of canning before someone gets sick.
Question on the jar bath
After I boil my jars & lids for 10 minutes, do I need to let them cool before I put the jam in them or do they need to be hot??? Recipe sounds great! Going to give it a try. : )
jar bath
Hi Sharon, The jars and lids do not need to be hot. It’s just to sterilize them. Hope you enjoy!
plum jam
We make jam using just fruit, no sugar, no pectin. Plums cooked down in a crock pot till jam consistency, also plum/sour cherry jam done the same way.
Where are you cooking? Have
Where are you cooking? Have you and your son been kidnapped and held against your will in a dungeon? Do you need help?!
sugar
can the sugar be replaced with something else like honey?
Seedless
How do you adjust the sugar when straining the seeds put of the pulp?
how to make berry jam
Hi, Sherry. In our recipe, we do not strain the seeds. We hope you try it and enjoy it as much as we do!
mmmm, looks delicious!
Thank you for posting! Your recipe and tips are very clear, and I can’t wait to make some more jam this weekend. I have made a few batches of jam lately and have always found the recipes to be missing something, often it’s how to tell when the jam is ready, your tips on how to tell are easy to incorporate into my jam making adventures. I have also had to substitute quantities and some ingredients at times so it’s great to have this recipe available with handy notes and tips every step of the way through the process. I especially like the tip about adding less sugar as I have found many of my jams to be too sweet, I will be trying this to see if the current recipe I follow still works, I can see from some other commenters they have done this with success. I am still an amateur jam maker, so I like to see blogs such as yours that are informative and inspiring, thanks again.
Ouch
Think maybe it should say 'start cooking from a low to medium heat bringing it up to boil. Cuz I did it on a high heat and cost me one burnt finger,black as spades saucepan and basically blackberry toffee oh and a ruined sieve lol
Sweet! Yikes...
I loved this recipe. The pictures are a great addition. I made it twice. The first time I used 6 cups of blackberries to 3 cups sugar. The flavor was really good, even with me cooking it too long. It jelled a little too well! The second time I used 9 cups of blackberries to 3 3/4 cups of sugar. It has set up beautifully. Still quite sweet for my taste. I will definitely use this again and keep tinkering until I get it to the sweetness level I like.
PS--To the person who said this won't set up by adjusting the sugar, it does. Very well. Enjoy making jams!!!
Strawberry Jam
i used 1 cup sugar to your 3.4 cup for my 4 cup jam is that all right? so help Like it sweeter. Please reply. Thanks
easy berry jam
Hi! I haven’t tried changing the amount of sugar but a little extra or a little less shouldn’t make a difference. Sugar is what makes it gel though, so you’ll probably need at least half of that amount. Let us know how it works and enjoy!
Making Jam
Love it! This is exactly the way I make various jams from home grown or market bought fruits and berries; raspberry, blueberry, peach, fig etc. Works every time
Sour 'Ornamental Cherries'
I have 2 trees with so-called 'ornamental' cherries - very sour/bitter. Is there any recipe to use for such fruit? It seems like such a waste to not harvest and preserve these lovely looking cherries.
cherries
Most ornamental cherries are safe to eat. The fruit tends to be bitter so it is indeed best used in jams and jellies.
Regarding a great jam recipe
This is the best recipe for jam I have ever found.You give simple step by step instructions which are so easy to follow which leaves no room for error.A big THANKYOU..........
Sugar in the jams
Great article and I can't wait to dive in with the jam making. I just wanted to ask if switching regular sugar to actual cane sugar would affect anything ? Would the ratio still be the same or would it differ ?
making jam
We haven’t tried it, but generally there isn’t enough of a significant distinction to make a difference between natural cane sugar and conventional granulated sugar in most recipes.
Blackberry Jam
Made this jam turned out perfect!!!! Will never use another recipe for Jam. I added a little lemon juice to cut the sweetness....
I am so glad I found your
I am so glad I found your page. I used to make Jam and Jelly this way, except I put wax on the top before I put the cap on. I hadn't made Jam for at least 20 years and when I went to look up recipes they all said to boil in a water bath. I never had trouble with spoilage doing it my/your way in the past but was hesitant to make it the way I used to. I had kept some Jellies and chutney for almost a year. thank you for giving me the confidence to make jam the way I used to!
Mixed berries?
Can you use mixed berries for the jam? I have some blueberries, raspberries, and strawberries in the freezer and was wondering if I could mix them to make a mixed berry jam with this recipe.
Mixed Berry Jam
Absolutely! For this recipe, you can certainly mix the berries if you wish. Let us know how it tastes!
Peach jam or preserves
Do I peel peaches? Or can I just put them in blender
Peach Jam
People have different options on this. Some believe a jam should include peach skins, but also do wash the “fuzzy” outer skin very thoroughly. If you’re using a blender or food processor, the peaches should get finely chopped though I haven’t tried this.
Others feel a jam should have the skin. If you don’t want any skin or stringiness, I’d peel. To remove the skins easily, dip the fruit in boiling water for about 1 to 2 minutes and then into cold water.
It Worked!
I am sitting here eating a (small) piece of pound cake with blackberry preserves! And it is Not running down the sides and onto my (white) blouse!!!!!
YOU are a Rockstar!
My 80-yr old neighbor said it couldn't be Dobe w/out pectin!
HorseHockey! It is The Best!!! Thank you soooooo much!!
Toni
Tahlequah OK
Why, I can’t stop smiling!
Why, I can’t stop smiling! Sounds delicious. Glad you enjoyed (and didn’t stain your white top)!
Boiling water?
I'm a beginner, so pardon my lack of knowledge on this, but when boiling the berries how much water do I need, or is any water involved in boing the berries?
making berry jam
Hi Lee, We don’t use any water boiling the berries; there’s already a lot of moisture in the berries.
I hope I will make it right.
I hope I will make it right. My berries are high over several Junipers. They haven't been spray with anything, just rain. Should I deep wash them before cooking and how dried should they be if I wash them ?
Yes, you should wash the
Yes, you should wash the fruit in plain cold water right before you use it. Pick off stems and leaves.
Is there another way of
Is there another way of figuring out the berry/sugar ratio other than by weight. We do not have a way of figuring out weight in the kitchen or house. I've heard the "a cup of sugar for every cup of berries". Is there any truth behind this? Thank you!
For every cup of fruit you
Yes, it's usual equal (berries to sugar). The sugar is needed for the jam to gel. You can use less sugar. For every cup of fruit you use, you can add 3/4 cup of sugar.
Can I use different fruits if
Can I use different fruits if the berries are not in season. If so which ones can I use
Absolutely! As mentioned
Absolutely! As mentioned above, any soft fruit will work with this jam recipe, including raspberries, blueberries, strawberries, peaches, apricots, nectarines, or rhubarb.
I am always afraid to try
I am always afraid to try putting anything up (as my aunts used to say) as I don't have the equipment. NOW I have no excuse! This looks so easy!!
Side note - Catherine, I shared this page to Pinterest and it was so easy!! Worked like a charm! Great website work!
Many thanks for the kind
Many thanks for the kind words and smile, Tensie. Happy to hear you found the jam recipes so easy—and appreciate the Pinterest share, too!
How does one remove the
How does one remove the seeds? Do you puree the berries first then strain it through a fine mesh or cheesecloth or wait until cooked and do it? I have recipes requiring seedless berry jams and also relatives with false teeth who complain the seeds get under their dental plates. I'd like to try using homemade jam in those recipes instead of boughten seedless jam to avoid the extra chemicals used in commercial products.
I'd suggest trying cheese
I'd suggest trying cheese cloth. You'd want to cook the berries and sugar first, let the mixture cool so it can be handled, and then press it through a cheese cloth-lined bowl. This should catch most of the seeds, though not all.
I have used a food mill to
I have used a food mill to remove the majority of the seeds. I rinsed my freshly picked blackberries first. Then I placed them in a small sauce pan with a little bit of apple juice and heated to just before a boil. Removed from heat and placed in my hand crank food mill a small amount at a time and processed them this way. What i ended up with was a nearly seedless end product already mashed and ready for this recipe.
Is very easy to stain out the
Is very easy to stain out the seeds by pressing the cooked, crushed berries through a fine mesh sieve. Discard the seeds and return the seedless pulp to the pot, then add the sugar and continue with the recipe. If you strain the seeds after adding the sugar do it right away, before the jam has thickened, then return it to the heat and cook it until it sets.
Totally the way my Gramma
Totally the way my Gramma Siemen and I used to make berry jam. We used to do the works: Pick the berries to make the batch. Any berry you have access to is good as they all process the same. The only difference is I have made this using fresh peaches. I used very ripe ones, and decreased the sugar by 1/4. Just follow the above recipe, and you can't go wrong.
Thanks, Theresa. I'll try
Thanks, Theresa. I'll try cutting the sugar by 1/4 next time! Peaches sound divine.
Is there a way to do this
Is there a way to do this without sugar? Will the fruit set up without sugar, can I add honey or stevia later? Thanks.
Yes, you can substitute sugar
Yes, you can substitute sugar with Stevia or a half-and-half mix, however, you probably need to add a no-sugar pectin as an ingredient to help it set well. Only real sugars (honey, sugar, and fruit juice) give a firm set and also strong flavor (versus bland). Honey sounds like a great idea; you can use the equivalent amount. We haven't tried the recipe this way; if you do, let us know how it turns out!
I have oodles of blackberry
I have oodles of blackberry bushes in my back yard. I usually make wild blackberry pies every year but you've piqued my interest! When my berries are all ripened up, I'm making some wild blackberry jam with this recipe! Thank you, kindly.
Why does this not need to be
Why does this not need to be water bath processed?
USDA guidelines are for food
USDA guidelines are for food safety and recommend a boiling water bath for high-acid foods or pressure canning for low-acid foods. If you are going to store the jam for a longer period, it's advisable to put the jars through a boiling-water bath for 10 minutes.
Jam
Jam
Water bath timing
You also need to let people know to adjust for altitude. Recipes are given for sea level. It is a safety issue.
How long will it keep on the
How long will it keep on the shelf .
We've kept our jars up to 6
We've kept our jars up to 6 months without problem as the lids are airtight and "snap" when sealed.
However, if you don't hear that "snap" or you are concerned, just keep in fridge for 1 month. Make it and enjoy it right away!
Another way to store the jam is to freeze it in freezer bags or containers.
Sugar content
How important is the sugar in the preserving process? I started decreasing the sugar in my jams a few years ago and I'm down to only 1 cup per 4 cups of sweet fruit. Everyone loves them and still no pectin. But I'm still doing a water bath and I add 1 t of lemon juice per cup of fruit. My small jars always snap seal when lidded. Can I avoid the water bath with less sugar?
Are the berries being cooked
Are the berries being cooked in a double boiler to avoid scorching?
Nope. The pot used in his
Nope. The pot used in his picture is all that was used and there were no issues. We'd advise using a large, wide-based pan so that the berries will be ready faster.
That certainly looks
That certainly looks yummy....I'll have to give it a try. I've always used pectin but I think this sounds better!
Very nice article Catherine.
Very nice article Catherine. If I get ambitious I may try this. Hope you and your family are enjoying your new home. Next time you come back to Peterborough, let's meet up at Harlows for a beer!
Thank you, Peter. Good to
Thank you, Peter. Good to hear from you on my blog. Go berry picking at Rosaly's farm, grab some sugar, and you're all set to make this jam recipe! I'll be back for peak foliage near Columbus Day and would love to meet up at Harlows! Take care, Catherine