Artisan jam is made in small batches which keep the flavour, and even the smell, of the fruit. But if you don’t make jam you don’t know what a small batch is. I asked a friend this question the other day. “40 jars”, he suggested. The most I can get for my Seville marmalade is 12-14 jars. Fruit like raspberries or strawberries, where you don’t add water, produce only 5-6 jars per batch. Small batches plus preparation time is what makes homemade jam more expensive.