So here's our recipe for zero-waste jam!
- a simple recipe. Very hard to find... we mostly followed this one
- a few small plates or saucers to pop in the freezer before you start (this was the best tip!)
- proper canning jars
- jar tongs (I don't see a feasible work around that wouldn't result in bad burns!)
- at least two large pots for both the cooking and the final sealing
- a stainless steel funnel. We used a ladle and then had to clean all the rims before we could seal the jars. Trying to do this when everything is HOT is a bit silly.
- we did NOT have canning racks. The jars sat in the pot quite nicely without a rack.
- We didn't remove any seeds or pulp... or foam, for that matter.
- Pectin. Or as much pectin. The best reason I read for using it: it reduces cooking time. And the less you boil the fruit, the more nutrient-rich the jam.