Fast Late Summer Jams Recipes

Steps:

• 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.

Steps:

• Put 1 pound fruit (pitted and chopped if necessary) in a medium saucepan over medium heat.
• After a minute or so, add 1/4 cup sugar (or to taste), seasonings to taste and 2 tablespoons juice, vinegar or whatever liquid you prefer.
• Adjust the heat so the mixture bubbles steadily, using higher heat if the mixture looks too soupy; lower the heat if it seems dry. Cook, stirring occasionally until the mixture is thick - 10 to 30 minutes. Cool completely and refrigerate; it will thicken more as it cools.
• Store in the refrigerator, where it will keep for at least a week. If necessary, remove any seasonings (like lemon-grass stalks) before serving.