make your own JAM

Transform peak-season fruit into homemade refrigerator jam, perfect for adding a pop of sweetness to sips, sandwiches and more. The best part: no cooking required!

- CHRISTINE ALBANO

No-Cook Jam
Active 20 min. 
Total 20 min. plus resting and chilling

1. If making peach jam, pulse peaches with vanilla paste in food processor until finely chopped.

2. In large bowl, toss together fruit, lemon zest and lemon juice. In medium bowl, whisk together sugar and pectin; sprinkle over fruit, then fold and stir constantly for 2 min. Using potato masher, lightly crush fruit mixture until juicy with visible pieces of fruit remaining, 1 to 2 min.

3. Transfer to freezer-safe jars, leaving 1/2 in. of space at top of each. Cover and let sit at room temp 1 hr., then refrigerate 3 days (jam will thicken slightly as it chills) or freeze up to 1 year. If frozen, thaw in refrigerator overnight before serving (once open, consume within 1 week).

MAKES ABOUT 6 CUPS

STORAGE SMARTS

We skipped the water bath (which sanitizes jars) in favor of this shortcut method to save time — but that means you cannot store the jars in your pantry. Jams will last in the fridge for up to 1 week or in the freezer for a year. With these delicious ideas for using the jam up, though, they’ll disappear in no time.

JAMMY GRILLED CHEESE  Q V O 
Active 20 min. | Total 20 min.

1. Spread 1/2 Tbsp butter on outside of each slice of bread. Spread 2 Tbsp jam each on unbuttered side of 4 slices, then top each with 2 slices Brie. Cover with remaining bread, butter side up.