Photo by Scott Peterson; written by Elaine Johnson
Here's an easy refrigerator jam recipe that's perfect for first-time jam-makers.

Recipe: Peach-raspberry-lavender Jam

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

Amy Traverso,  – July 11, 2006 | Updated May 18, 2018

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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