Making a Single Jar of Jam...
Lately I have taken to making a jar of jam weekly.
Just one jar.
I have to say, making jam without the canning aspect entirely changes the job description. Gone is any stress that comes with boiling your jars, making sure lids seal, and all that.
That’s not to say that I don’t like canning. I actually do, and there is something verrrrry satisfying when you hear the little ‘pop’ signifying a jar well sealed. And having multiple jars stacked and ready to go makes me feel as if my kitchen is a gourmet shop (because I use Nancy Nikko labels, naturally).
However, when making just one jar, I feel much freer to experiment. Messing up the fruit that goes into a single jar serving feels much different than ruining fruit for a batch of 8 jars plus. That’s a lot of fruit, and it can be a lot of fruit money down the drain.
No hot water bathing….
Because you’re going to pop it into the fridge after it cools, you don’t have to bother with the whole hot water bath thing, sterilizing jars and equipment, which I think is what stresses most people out. They don’t want to give gifts of jam that end up poisoning their friends and family. At least, that’s the way I felt when I started.
But I also want to say that making just one jar of jam doesn’t mean it can’t be for gift-giving. Have a new neighbor? A friend coming down with something? Or even for holidays like Mother’s Day. If you’re not canning, and only making one jar (or 2) you can gift give, just instruct them to store it in the fridge. Give it with a loaf of homemade bread or biscuit. Or tea and scones. There are so many options. Even if you buy labels for your special strawberry jam recipe, you don’t need to use them all at once. Just stick one on your jar (once cooled) and keep the rest for future batches.
Why make your own jam?
First off, let me just mention other reasons I like to make my own jam – and it’s not for economical reason. In fact, you can always find a jar of jam that will be less expensive than the cost of the ingredients for the average cook. But what you won’t get in inexpensive jam is the control over what fruit is used (organic, etc.), the sugar and amount, and you won’t get to try different combinations.
Below is a Strawberry Satsuma Orange combo I made.
After trial and error, I realize the strawberry overrides the orange and more of the latter is need next time.
For example, in my strawberry jam, I almost always sub out some of the sugar (which I use a bit less of in the first place) with hot honey. I often times add Balsamic Vinegar to my Strawberry Jam, or Black Pepper.
Strawberry Satsuma Jam
I prefer my jam a little runny with big fruit chunks, this is something you can control as well. Now, when I do have store bought jam, I almost always find it too ‘gel-ish,’ too thick. It doesn’t get into the nooks and crannies of toast and English muffins.
Not just for toast…
As far as the jam itself and what I use it for, it’s so much more than just a toast spread.
This is what else I use jam for:
Homemade Pop Tarts
Layer Cake Filling
Ice Cream Sauce
With Savory Crepes and Meatballs (in other words, like Lingonberries with Swedish Meatballs)
Milkshake flavorings
Yogurt Flavorings
On Sandwiches (like Turkey)
Pavlova Filling
Swirled in Pudding
On a Cheese Plate
And on toast, on top of a slice of Havarti or Swiss
That’s just my list, I’m sure there are many more uses.
So, my suggestion is to make your own jam. And buy labels for it:)
Here’s the recipe I jumped off from and then I experimented with this as the base:
https://www.thekitchn.com/how-to-make-a-single-jar-of-fruit-jam-247431
Need jam labels? Look no further than HERE