Magazine article Sunset

Quick Jams

Magazine article Sunset

Quick Jams

Article excerpt

No time for canning?

Try these fast jams, full of ripe flavor

Preserving summer-ripe fruits sometimes demands more time than anyone can spare. So what to do with all that peak-season fruit you can't resist buying? Turn it into quick jams.

These simple, small-batch jams are basically fruit and sugar cooked down until thickened and glossy, and are meant to be kept in the refrigerator and consumed within a month. They won't be quite as thick as jams made with added pectin, but they will have a lovely silken texture.

Of course, you can process the jams for long-term storage if you wish. Just ladle into sealable jars and follow the manufacturer's instructions. Then again, sometimes it pays to give in to instant gratification...

Peach-RaspberryLavender Jam

Lavender adds a floral note, but you can omit it if you like.

PREP AND COOK TIME: 45 minutes, plus 2 hours to chill

MAKES: About 3 cups

NOTES: To see whether the jam has cooked long enough to thicken to your taste, put a tablespoonful onto a plate you've chilled for 20 minutes in the freezer. …

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