I’m in love with small-batch canning.
I made jam out of less than a pound of black mission figs that turned the richest raspberry red and had the most complex, tart and sweet flavor profile I’ve tasted from a jam. The only ingredients were figs, sugar, and some lemon juice. I’ve also made small batches of peach jam with rosemary, with bourbon, and with strawberries. I’ve made strawberry jam with basil. I made pure peach-and-sugar preserves from the last few cups of chopped peaches I had in the fridge.
I also love the tiny, four-ounce quilted jars. They make me feel more accomplished. A small batch of jam might yield 2 half-pint jars, if you’re lucky, but it can give you four or even five of these tiny jars! Since I’m planning on giving a lot of jam in Christmas gifts this year, more jars are better.
They’re also portable– I took a soy-and-sesame sauce to work with me in one of these baby jars, to dip dumplings into at lunch. It stayed sealed in my bag all day without leaking, and made me feel just a little fancier in the middle of the day. I’ve been putting out three or four jars of jam with breakfast, along with sliced cheese, fruit, and toast, and seeing the little cluster of jars gives a simple meal much more ceremony.
The smaller jars, and smaller batches, also free me up to try new combinations. Strawberry-thyme jam, for example, is just herby enough to make it really interesting, but still pretty sweet and familiar. It’s made with honey and comes together quickly. The instructions say to weigh the honey, since it doesn’t come out of measuring cups easily, but I have a trick (and I don’t have a kitchen scale, so…): Run your measuring cup under hot water for a minute, then measure the honey. The heat from the cup will encourage the honey to slide right out.