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Summer canning guide
Here's how to can summer's fruit, jams, pickles, and preserves ― and have fun along the way
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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...
More: Canning ABC's and recipes
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