Fast Late-Summer Jams

• 1 pound figs, stemmed and chopped
• 1 vanilla bean
• 1/4 cup sugar, or to taste
• 1 pound blueberries, picked over
• 1 3-inch cinnamon stick
• 1/2 cup sugar, or to taste
• 1 1/2 pounds peaches or nectarines, peeled, pitted and chopped
• 1 tablespoon peeled and minced ginger
• 13 cup honey, or to taste

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.
2. Bring to a boil over medium heat.
3. (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.)
4. Adjust heat so mixture bubbles steadily.
5. If it looks too soupy, use a higher heat to reduce it; if there is not much liquid, use lower heat to avoid burning.
6. Cook, stirring occasionally, until mixture is liquid but thick.
7. Figs will take the least time, peaches the longest.
8. Cool and refrigerate mixture; all will thicken as it cools.
9. Store, refrigerated, for up to a week.
10. Remove vanilla bean or cinnamon stick before serving.

figs, vanilla bean, sugar, blueberries, cinnamon, sugar, peaches, ginger, honey

Taken from cooking.nytimes.com/recipes/11402 (may not work)