These quick jams are not preserves. They don’t keep for months. But they don’t have to, because they’ll be gone long before they begin to spoil. Here are a few fast ways to hold on to the flavors of summer. The fig jam is good spread on toast, but also when served as a kind of chutney beside grilled meats. The peach or nectarine variation will add an ambrosial depth to your toast. And the blueberry jam? Its canvas is ice cream, or hot pancakes. In any case, use your spices sparingly, and let the fruit shine.
Ingredients
For fig jam:
- 1 pound figs, stemmed and chopped
- 1 vanilla bean
- ¼ cup sugar, or to taste
For blueberry jam:
- 1 pound blueberries, picked over
- 1 3-inch cinnamon stick
- ½ cup sugar, or to taste
For peach or nectarine jam:
- 1 ½ pounds peaches or nectarines, peeled, pitted and chopped
- 1 tablespoon peeled and minced ginger
- ⅓ cup honey, or to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
452 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 116 grams carbohydrates; 8 grams dietary fiber; 104 grams sugars; 3 grams protein; 4 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 2 cups of jam
Preparation
- Combine ingredients for any of the jams in a small-to-medium saucepan; fruit should be at a depth of a couple of inches. Bring to a boil over medium heat. (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.)
- Adjust heat so mixture bubbles steadily. If it looks too soupy, use a higher heat to reduce it; if there is not much liquid, use lower heat to avoid burning. Cook, stirring occasionally, until mixture is liquid but thick. Figs will take the least time, peaches the longest.
- Cool and refrigerate mixture; all will thicken as it cools. Store, refrigerated, for up to a week. Remove vanilla bean or cinnamon stick before serving.
Dining and Cooking