Small Batch Refrigerator Jam Recipes

SMALL BATCH REFRIGERATOR JAM

Steps:

• Prep the fruit by washing it and removing any stems or peels if applicable. Roughly chop the fruit up into large chunks. Raspberries, blackberries, and blueberries can all remain whole.
• In a saucepan (at least 2 quarts in size) combine all of the ingredients and heat over medium heat. Mash the fruit and sugar with a potato masher or a fork. It does not need to be completely mashed, depending on how chunky you like your jam.
• Bring the mixture to a boil and cook over medium heat, stirring occasionally, for about 20 minutes, or until the juices thicken. It will become much more thick as the jam cools. If this is your first time making this and you are a little unsure if your jam is cooked enough to set, spoon a little bit of jam onto a saucer and place it in the freezer for about 2 minutes, or until it is cold. Touch the jam and if it has a gelatinous jammy consistency it is ready. If not, continue cooking.
• 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.

EASY SMALL BATCH REFRIGERATOR JAM (BLUEBERRY OR STRAWBERRY)

Steps:

• Combine the blueberries (or strawberries) and the sugar in a medium saucepan. Mash berries slightly with a potato masher or the bottom of a fork. Bring mixture to a boil over medium-high heat, stirring occasionally.
• As soon as the berries begin to boil, begin to stir.
• Continue to cook and stir occasionally until jam begins to thicken. During the last few minutes of cook time, stir vigorously so that the mixture doesn't stick to the bottom of the pan.When the mixture reaches a gel consistency, remove pan from the heat.
• Pour into a clean glass jar.

SMALL BATCH STRAWBERRY JAM

Steps:

• Add the strawberries to a pot (I used a 4 quart saucepan) and mash. You could use a potato masher, pastry cutter, or fork-- anything to mash up the fruit and release the juices. Pour the lemon juice into a sandwich-size ziptop bag and add the cornstarch. Seal and shake the bag until the cornstarch has dissolved. Pour the mixture into the pot with the strawberries. Add the sugar and stir all ingredients together. Turn the stove top to medium-high and bring mixture to a ROLLING boil (as in, the bubbles don't stop when you stir them). Allow the jam to boil for 20-25 minutes, stirring often. Mixture should thickly coat the back of a spoon. Remove from heat and allow to cool before dividing the jam into jars. Store in the refrigerator.

SMALL BATCH REFRIGERATOR JAM

Steps:

• Add blueberries to saucepan and smoosh with potato masher until well mashed and then bring to a boil.
• Stir in Pectin, Lemon Juice, and add your dash of Zest and bring to a boil.
• Stir in your sugar, and bring back to boil.
• Hard boil for a full minute while stirring constantly.
• Remove from heat, and pour into your desired airtight, glass containers.
• Refrigerate and use within 3 weeks.

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

SMALL BATCH BLACKBERRY JAM

Steps:

• In a non-reactive pan, mash the blackberries with a potato masher. Add the sugar and heat the contents over medium heat, stirring gently, until the sugar is dissolved. Raise the heat to medium-high and boil the mixture until a drop mounds in a chilled dish (this took around 10 minutes for me).
• Pour the jam into a jar and cap the jar tightly. Store in refrigerator. This jam should keep for several weeks.