Easy Fridge Jams

This is the season for jams and jam making. However making them requires a lot of work- as well as luck. However there is a way tohave fresh made  preserves and butters without all the fuss and threat of botulism. It's just boiling and putting away in the fridge.

Melissa Clark explored the idea of fridge jams in her Wednesday's A Good Appetite column in  The New York Times Dining section. The recipe requires just putting freshly made mixes in the fridge than in the pantry(or other cool, dry places). It doesn't require boiling the canning jars and then sealing them with pectin. The method takes practice and if done wrong can have very deadly and hazardous results.Witrh refrigerator jams , it's just a simple boiling and if you want, macerating the fruit the night before in sugar.  Then pop into the fridge and eat.That's it. There is a mold issue however it can be scraped away or just throw the jam out when green blooms appear.

This variation on preserving allows not only enjoying the fruits of the season but also trying new flavor combos. Ms. Clark gives some good recipes such as a nectarine and peach with a dash of lemon verbena thrown in.This also has lemon and its' zest  as a preservative  too. However it's the mix of peaches and nectarine that is seductive. Imagine it spread over French toast or topping buttery croissants. She also has an unusual mix of tomatoes, honey and vanilla.The combination may sound strange but, remember that  the tomato is a fruit so it does work well in jams. She suggests putting is as a filling with linzer torts or paired with ricotta and toast. However I would make a sweet crust pizza and then add this later on for an unusual dessert.

Making a summer or fall jam doesn't have to be a headache. Try making the fridge style kind to enjoy freshly made jams and different flavors. It's like getting the best tasting preserves without all the fuss and muss.