Been reading this with interest. I've made loads of small amounts of jam this way, usually with "precious" fruit - blackberries, strawberries, peaches etc. Cooking in UK, some fruits give smaller harvests! Always keeps well without any other effort than a cool dark place. I've never used waterbath since college (50 years ago!). Try spicy apple chutney, apples peeled cored & chopped small, sultanas, vinegar & pickiling spices tied up in hankerchief (clean!) or muslin, with brown molasses sugar. Steep overnight in big bowl & then cook on meduim till thick. Any variation on a relish or chutney recipe will do. Rhubarb, tomato, beetroot,etc. Great with cold meats or whatever you fancy. Or, put a dollop in a casserole or stew towards end of cooking. Really lifts flavours. Have fun & play with whatever you have!

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