Peaches are used in this very basic recipe for fruit jam, but you could substitute an equal amount of apricots or plums in their place. Add it to ice cream, or use it to fill a jelly roll cake such as the one on page 464. The jam is quickly made and can be kept refrigerated in an airtight container up to 2 weeks. If you prefer, strain the jam in a fine sieve before storing.

Ingredients

　　1 1/2 pounds fresh peaches, pitted and cut into 1-inch chunks

　　1 1/2 cups sugar

　　1 teaspoon fresh lemon juice

　　Pinch of coarse salt

　　PLACE A FEW small plates in the freezer (to test for consistency later). Stir together peaches, sugar, lemon juice, and salt in a large, heavy-bottom pot. Bring to a boil, stirring to dissolve sugar and mashing fruit lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it is the consistency of very loose jelly, 5 to 6 minutes. Remove pot from heat. Drop a spoonful of jam onto one of the chilled plates. Return to freezer for 1 to 2 minutes, then gently nudge edge of jam with a finger. Jam is ready when it holds its shape. If jam is too thin and spreads out, return to the stovetop and boil, stirring frequently and testing every minute, until it reaches the proper consistency.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.