Fast Late-Summer Jams

1. 1

   Combine ingredients for any of the jams in a small-to-medium saucepan; fruit should be at a depth of a couple of inches.

2. 2

   Bring to a boil over medium heat.

3. 3

   (You might have to add a tablespoon or two of water to the figs, but hold off until you see how much of their own liquid they produce.)

4. 4

   Adjust heat so mixture bubbles steadily.

5. 5

   If it looks too soupy, use a higher heat to reduce it; if there is not much liquid, use lower heat to avoid burning.

6. 6

   Cook, stirring occasionally, until mixture is liquid but thick.

7. 7

   Figs will take the least time, peaches the longest.

8. 8

   Cool and refrigerate mixture; all will thicken as it cools.

9. 9

   Store, refrigerated, for up to a week.

10. 10

    Remove vanilla bean or cinnamon stick before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.