Introduction: Refrigerated Quick Jam (Triple Berry & Apple)

About: Hi I'm PieBaby. I love hosting brunches, baking pies and gardening. Welcome to my Instructables page where everybody can be a kitchen siren.

Hi everyone! Welcome back! Now, because the Cruffin recipe from my previous post was such a hit, I though I would give you a more in depth tutorial of how I make my refrigerated quick jam. Don't worry it may be more in depth, but trust me this jam it's super easy, fast to make and also super versatile.

The reason why I created this recipe and have been using them for years is because this is a great alternative to using pectin. Pectin is use as a thickening agent for jams and jellies. And if you're not an avid canning or jamming wizard, most likely you wouldn't have this in your pantry and also, i noticed if it's not jam season, the store would not have it in stock. Meanwhile tapioca flour is more widely available in your grocery store baking aisle under the gluten free section or thickening agent shelve by the cornstarch. So, instead of using pectin, we are using tapioca flour as a substitute.

Also, we do not need to use the double boiling technique here. With less time and lesser ingredients, we could yield a similar product without having to blow our budget buying pounds of fruit. All we need is simple, readily available frozen fruit and an apple. This recipe acts like a jam, meaning it spreads well and versatile enough that you can stuff it into something else (eg, Cruffins, cake and pop tart fillings, pb&j sandwiches etc.)

Now because this not your traditional jam making session, this has to be refrigerated if you wish to extend it's refrigeration life. It can sit out on the counter for maybe at most 18 hours, but no more than that. And doesn't mean i mentioned 18 hours means you should leave it out for 18 hours. This is because one, we didn't sterilized the glass jar so there are still microbes. Two, The fruit is cooked, but not to the point it turned to mush and preserved in it's own sugars. And lastly, we didn't heat seal it because this jam is best eaten within one week.

Step 1:

Now because this recipe uses tapioca flour, it does have a slightly different consistency compared to a jam that is thicken with pectin. Pectin jams or jellies has a more jello like consistency. Scoop it with a spoon and you'll noticed that is looks like a jelly pudding, it jiggles and somewhat crumbles away.

Meanwhile tapioca has a more gooey consistency. That's why pie makers love tapioca as a thickening agent. Unlike cornstarch that has a cloudy appearance and slightly chalky aftertaste even after cooking; tapioca once cooked, will be very glossy and is semi-translucent. Be mindful tho, because too much tapioca can make your jam or filling into a very weird stiff and chewy blob (like agar-agar or boba in boba tea).

But don't worry, I have work out the best ratio just for you!

Step 2: Let's Begin!

Ingredients for Triple Berry Jam:

1 and 1/2 cup of Frozen Berries (strawberries, blueberries and blackberries)

1 cup of white granulated sugar

1 teaspoon of Citric Acid*

2 tablespoon of tapioca flour

2 tablespoon of water

*Citric acid is very important in this recipe. This is what gives that robust flavor profile of the jam, do not skip it. Without it, your jam will lack acidity and taste 'flat'. I wouldn't recommend lemon juice either because it is not as vibrant as citric acid.


Begin by placing your frozen berries in a medium sauce pot together with your white granulated sugar. Stir and coat the berries in the sugar and than add 1 tablespoon of water to aid the sugar to dissolve. Place your sauce pot over your stove on low heat to let your berries soften from the heat and also macerate at the same time. Within 5 to 10 minutes, your berries will be no longer frozen and have produce approximately 1 cup of juice.

Step 3:

Increase your heat to medium and heat it up until you start to see small bubbles starting boil. Add in your citric acid and stir. Meanwhile, add your two tablespoon of water into your tapioca flour to make a slurry. Set aside.

Step 4:

Once your berries juice has started to boil more rapidly, add in your tapioca slurry and begin to stir continuously. Ensure to scrape the bottom and sides of the pot to make sure no slurry settles to the bottom and burn.

You will notice your jam will start to thicken when it's boiling. Reduce the heat to low and let it boil for a minute. Ensure the jam is translucent and thick. If it's still looking chalky, continue to stir and cook longer. Be careful not to mush your berries. The beauty about this recipe is that is has beautiful whole fruits inside.

Step 5:

Once thickened, remove the pot from the stove and pour your jam into a glass jam jar.

Cover the top with a saran wrap, ensuring the plastic wrap touches the surface to prevent skinning. Let it cool completely at room temperature before transferring them into the refrigerator. Before placing them in the fridge, you can peel and discard the plastic wrap.

As you can, the jam is glossy, thick and coats nicely.

Step 6: Let's Try the Apple Jam Now!


1 medium sized apple, peeled and finely diced (I used Fuji)

1 cup of white granulated sugar

1 teaspoon of citric acid*

2 tablespoon of tapioca flour

2 tablespoon of water


In a medium sauce pot, pour your finely diced apple and white granulated sugar together and stir. Place it over medium heat and cook your apple until it the diced apple are very tender but not mushy. At the same time you will also noticed that you will yield about 1 to 1 and half cup of apple juice.

Step 7:

While we wait for the juices to boil, dilute your tapioca flour with 2 tablespoon of water to turn it into a slurry. Set aside.

Continue to cook your apples until the juices starts to bubble and boil. Once boiling, pour your tapioca slurry and stir continuously. Let your jam bubble for five to ten minutes until it turn translucent, glossy and thicken nicely.

Step 8:

Once thicken, pour your jam into you jam jar and just like the berry jam, cover with a saran wrap ensuring it touches the surface of the jam and let it cool at room temperature.

Once cooled, remove the saran wrap, close the jam jar lid and place it in the refrigerator.

Step 9: Refrigerate

You can immediately eat your jam while it's still warm, but the texture gets better when it's been chilled for a couple of hours. Make sure to give a stir with your spread knife before spreading it over your sandwiches.

Step 10: And We're Done!

This jam is almost like a pie filling or a fruit preserve because it has so many chunky pieces of fruit inside. It adds a different dimesion of flavor because each pieces of fruit make the jam either tangy or sweet. the blueberries i frozed has a slight lavendery flavor and it really compliments the jam.

The apple jam may look gritty because of the tiny piecs of apples, but fret not! It is incredibly smooth and incredibly apple-y. The citric acid really enhances the natural flavor of the berries and the apples. And because the apples are so appley, you do not need to add extra spice unless you desire to turn it into an apple pie filling flavor. Just a pinch of nutmeg compliments the autumn apple experience!

Step 11:

Peanut butter and jelly? Yes please!

My kids and husband love the homemade quick jam so much, we already ran through it after eating it with some scones! That's how good it is! Good luck!

Kitchen Compromises Speed Challenge

Second Prize in the
Kitchen Compromises Speed Challenge