Making jam is simple. Canning isn’t.

The canning part is why it took me years to make a batch of jam, what with all that equipment and the measures you take to sterilize it. What would happen if I did it wrong? Would I kill my whole family after one marmalade-slathered breakfast?

Then I learned about refrigerator jam, which is just what it sounds like: jam you store in the fridge instead of the pantry.

You don’t need to sterilize anything, you can skip the pectin and you can cook it in batches of any size, from as small as a pint of perfect strawberries to as large as a bushel of blueberries.

All you do is throw fruit and sugar into a pan, let it slowly bubble until it starts to look like jam, then taste. If it’s too sweet, add lemon juice. If it’s too tart, add more sugar (or honey, or maple syrup). You can add flavorings (spices, vanilla bean, booze, tea, herbs) if you want to zip things up. Or leave it plain, although I often add a pinch of salt to bring out the flavors.

Then let it cool and store in the fridge (or freezer). Chances are you will eat it all before it starts to grow mold. And if you do spy a suspicious spot, rest assured that the molds that generally grow on jam are not the deadly kind. Some of my friends just scrape off any suspect bits and eat the jam anyway.

Ever since I learned the joys of refrigerator jam, I’ve made it often. Over the years, I’ve refined certain aspects. These recipes are easy to make and worth the fridge space to keep.

For a printable copy of the recipes, click the links:

Sweet Tomato Jam with Honey and Vanilla

Pear Apple Butter with Cardamom

Nectarine and Peach Jam with Lemon Verbena