You can make these summer-ripe fruit jams in less than an hour
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…