You don’t need a pantry lined with dozens of jars to start preserving. Small-batch jams — just a few jars at a time — are perfect for beginners and busy kitchens.
Pick ripe, fragrant fruit at its peak. Strawberries, raspberries, and apricots all work beautifully. Combine with sugar and a little lemon juice, then simmer gently until the fruit softens and the mixture thickens. Test for setting by placing a spoonful on a cold plate — if it wrinkles when pushed, it’s ready.
Small batches mean less equipment, less storage space, and more opportunities to experiment with flavours. Lavender with peach, vanilla with plum — the possibilities are endless.