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...

Find more great jam recipes in Sunset's Kitchen Assistant