We've posted a fair amount about small-batch canning here at The Kitchn, but I'd like to take this concept one step further and encourage the tiny-batch, refrigerator method of jam making, especially for the solo cook. The approach is simple: make a single jar of refrigerator jam every couple of weeks, or whenever you are inspired by what you find in the market.
It's true that one of the beauties of making jam is sharing it with your friends but it's also true that jam-making is a big production. Not to mention the fact that it is possible to get a little overrun with jam, especially in the summer months when there are so many tempting fruits coming into season. But there's only so much jam and toast breakfasts, or jam-filled tea cakes, that a single person can consume in a given lifetime. And maybe it's the crowd I run with, but many of my friends are already swimming in their own jam-making overload so gifting my extra jam can almost seem like a burden.
The advantages of refrigerator jam are numerous. First and foremost, you are making your jam as you need it and in smaller batches, which is a much simpler, less time consuming process. The second major advantage is that you can skip the canning process altogether, which for many people is a make or break point. Finally, you can enjoy a wider variety of jam this way, sampling all the amazing fruits as they come into season, without flooding your cupboards with jars of jam.
So instead of leaving the market with a flat of peaches to spend an entire afternoon in a hot kitchen, pick up 3 or 4 really juicy ones and spend less than an hour cooking them down with some sugar and maybe a splash of lemon juice. Ladle into a clean jar, cover and keep in the refrigerator. I usually finish my jam before spoilage is an issue, but jam lasts a good while when refrigerated, at least a couple of weeks. Cooking By Feel: Strawberry Refrigerator Jam will give you a more detailed explanation on how to make smaller batches of jam.
If you do want to actually can your small batch creations, Marisa McClellan did a great series on Small Batch Canning for us in June called Urban Preserving. You can also use her recipes but skip the canning process for refrigerator versions. Marisa discusses this in many of her post or in the comments section.
And of course refrigerator jam can also be frozen, although the same isn't true for other preserves like pickles. For more on freezer jams, visit Preserve Summer All Year Long: Freezer Jam and if you're in the mood for something piquant try Aunt Lorraine's Refrigerator Pickles.
Related: Why Small Batch Canning Is Awesome: And What You Need To Get Started
(Image: Dana Velden)
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I think this is a great idea for the ability to use up leftover fruit as much as anything else. Thanks!
I am with APK, anytime there is leftover fruit, I will make a small jar or refrigerator jam. It is always such a nice treat, and a fantastic way to really reduce our waste.
We do this by making compote or syrup out of leftover fruit. A great way to use it up and not throw it out--nice for ice cream or cakes, pancakes and waffles, yogurt, etc.
I first made something like this as a topping for french toast (strawberry), my husband liked it so much he just ate it straight, or spread on toast. So now I bang out a batch whenever strawberries are good.
I do this with the cranberries I get each week in my local produce box in the fall. I love cranberries, but cranberry jam in yogurt is especially delicious!
This is a very timely post for me! My fiance and I have been interested in making jams (and canning in general) but he didn't grow up in a canning family and though my grandmother is an avid canner (she's got a pantry stocked with enough canned foods to feed a small country through a long, hard winter) I never really paid attention or participated... so we're both a little apprehensive about starting! Small-batch canning seems like the perfect solution for us right now.
I bought some peaches for a sorbet recipe and put them in a paper bag to soften and came back to find them bruised and molding from the leaking juice. Darn supermarket mishandling. I didn't want to use them without cooking them because of the mold on the outside, so I added maybe 1 cup of sugar and 1 large lemon's worth of juice to 8 medium peeled, pitted, and roughly chopped peaches. Boiled the fruit down until thickened maybe 15 minutes while constantly stirring and frequently tested the thickness on a clean saucer. That fills 2 half pints jars and keeps me in breakfast jam for almost 2 weeks. I'm convinced it's the greatest thing since sliced bread.