Fast Late-Summer Jams

By Mark Bittman

Fast Late-Summer Jams
James Keyser for The New York Times
Total Time
20 minutes, plus refrigeration time
Rating
4(66)
Comments
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These quick jams are not preserves. They don't keep for months. But they don't have to, because they'll be gone long before they begin to spoil. Here are a few fast ways to hold on to the flavors of summer. The fig jam is good spread on toast, but also when served as a kind of chutney beside grilled meats. The peach or nectarine variation will add an ambrosial depth to your toast. And the blueberry jam? Its canvas is ice cream, or hot pancakes. In any case, use your spices sparingly, and let the fruit shine.

Featured in: THE MINIMALIST; Summer in a Jar

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Ingredients

Yield:About 2 cups of jam

    For Fig Jam

    • 1pound figs, stemmed and chopped
    • 1vanilla bean
    • ¼cup sugar, or to taste

    For Blueberry Jam

    • 1pound blueberries, picked over
    • 13-inch cinnamon stick
    • ½cup sugar, or to taste

    For Peach or Nectarine Jam

    • 1½pounds peaches or nectarines, peeled, pitted and chopped
    • 1tablespoon peeled and minced ginger
    • â…“cup honey, or to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

302 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 77 grams carbohydrates; 6 grams dietary fiber; 70 grams sugars; 2 grams protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.)

  2. Step 2

    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.

  3. Step 3

    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.

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4 out of 5
66 user ratings
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Comments

Susan

The blueberry jam works perfectly. I did add a little extra sugar due to the tartness of the berries. So fresh and flavorful.

Annabella

Easy & delicious. The blueberries had a lot of water & took about 15 to 20 minutes to set up. I added a squirter of lemon to offset the sugar.

maria coler

How are we bringing to boil w no water added?

Fig Strawberry Jam

I doubled this recipe but used 1 lb of strawberries 1 lb of fresh figs. Substituted 2 tablespoons of lemon juice for the vanilla. I like the very low amount of sugar in this recipe (I used just over half cup all together).Took about 25 mins to cook down. Made 3 1/2 c.

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