I normally make this recipe with blueberries.
https://nchfp.uga.edu/how/make-jam-jelly/jams/berry-jams-without-pectin/
I am looking for a small batch recipe depository/resource.
My kids eat jam at a very slow rate and storage is at a premium in my house. I am looking to make 2 or 3 pints at a time. That can be processed also. I have found some recipes for small batch jams but they are just from random people on the web or YouTube.
Does anyone know of a resource for small batch safe recipes?
by Sir_Chaz
2 Comments
The sub’s wiki lists this book as a safe resource:
https://www.amazon.com/Complete-Book-Small-Batch-Preserving-Year-Round/dp/1554072565
Pomona’s pectin is a low sugar option and since you use as little as 3/4 c sugar (up to 2 cups) for 4 cups of prepared fruit, the natural yield will be much less than jams made with high sugar pectin. It makes around 4 half pints for me and I use 1 1/2 c sugar. It’s also very flexible in that you can halve/double/triple batches and there is no expiry on the dry pectin. I think every person who has tried my jams made with Pomona’s has enjoyed it because you can really taste the fruit flavour, it’s not just “sweet”. The only disadvantage is that the shelf life for the jam, once opened, is not as long as with high sugar pectin (but you could can them in 1/4 pints if that is an issue).