While on vacation with a limited pantry, I had a sudden craving for peanut butter-jelly roll-ups. Because we did not have jam or jelly, I decided to make a micro-batch based on what we had on hand: 6 strawberries (cut into quarters), 1 plum (peel-on, pitted, and cut into ½” pieces), ½ cup white sugar, and fresh lime juice (about 1/3 of a lime). This yielded about ¾ cup of jam. We loosely followed these instructions (except that I added the lime juice before cooking): https://foodinjars.com/recipe/small-batch-strawberry-plum-jam/ (Sept. 2020)
Note: When we returned home, we made the full recipe for strawberry-plum jam. We ended up increasing the plums to 1.5 lb (about 5 medium red plums, which has more pectin than strawberries) and increased sugar to 2.5 cups. We also added zest from one lemon, in addition to its juice.
Method: We sterilized two Mason jars and one rubber-sealed clamp jar following these instructions: https://www.thespruceeats.com/how-to-sterilize-canning-jars-1327595, including simmering the lids and rubber seals after sterilizing the glass jars in rolling, boiling water for over 10 mins. If you want to freeze jam, here are useful instructions: https://theviewfromgreatisland.com/the-ultimate-guide-to-freezer-jam/ (Sept. 2020)
Cooking Adventures 