I do fairly small batches in the largest calphalon non stick skillet there is. Add fruit, usually blueberries, strawberries, peaches. Wash fruit first. Don’t need to dry it just put the skillet on low to medium and use the glass cover for about the first half hour. Stir or mash as you go along. Then the cover comes off for good and I start adding sugar maybe 1/3 cup at a time. Keep cooking and stirring on medium to medium high and every once in awhile check the sweetness. Add enough sugar to your taste. Some people add a little lemon juice. I do if I have it otherwise no. When it starts getting thicker in the skillet turn the heat down to medium - medium low. Stir often and check how it drips off your spoon. You want to cook it not quite as thick as you want it because it will thicken as it cools. When really I put in in half pints and process for 15-20 minutes. You could also freeze. It’s a good method especially if you have some fresh fruit that won’t last much longer. Even a small batch will keep in the fridge a couple of weeks although it won’t last long around here. I like preserves rather than jelly. I use it on ice cream, waffles, pancakes, english muffin.
Thanks for the specific on the preserves. I will definitely give that a try! And I also like being able to control the sweetness.
I never really knew the difference between preserves and jam. And I think jelly is just made with the liquid? So is preserves made without pectin but jam is?
I discovered I love blueberry jam. I have about 10 blueberry bushes, none of which are producing yet. But I can’t wait!