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Three Refrigerator Jams

Nothing beats homemade jam, but there’s no reason to get out the canning kettle. In less than an hour, you can make jam that will keep in your refrigerator for up to a month. Run the containers you’ll use through an empty, no-soap, heated-dry cycle of the dishwasher so you can spoon the jam into them while they’re hot.

Berry Jam Makes about 3 cups

5 cups raspberries, blackberries, blueberries, or sliced strawberries, or any combination

2 cups sugar

1 tablespoon lemon or lime juice

¼ teaspoon salt

Place all the ingredients in a large pot, set it over medium-high heat, and stir constantly until simmering.

Reduce the heat to low and simmer until thickened, 15 to 18 minutes, stirring often, especially during the last few minutes as the berries break down.

Spoon into glass canning jars or other nonreactive heatproof containers. Seal and store in the refrigerator for up to 1 month.

Fig Jam Makes about 4 cups

15 large fresh figs, stemmed and chopped

2½ cups sugar

1/3 cup water

3 tablespoons lemon juice

¼ teaspoon almond extract

¼ teaspoon salt

Place all the ingredients in a large pot, set over medium-high heat, and stir until simmering.

Reduce the heat to low and simmer until thick and jamlike, 10 to 12 minutes, stirring almost constantly.

Spoon the jam into glass canning jars or other nonreactive heatproof containers. Seal and store in the refrigerator for up to 1 month.

Quince Jam Makes about 4 cups

About 4 cups water

2 tablespoons lemon juice

3 ripe quince (about 2 pounds), peeled, cored, and placed in acidulated water

3 cups sugar

Bring the water and lemon juice to a simmer in a large pot over high heat. Shred the quince into the pot through the large holes of a box grater. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.

Stir in the sugar. Reduce the heat to low and simmer slowly, uncovered, until pink, thick, and jamlike, about 40 minutes, stirring often to avoid scorching, particularly toward the end. (Reduce the heat further if the liquid evaporates too quickly—or stir in another ½ cup water if the pot starts to dry out.)

Spoon into glass canning jars or other nonreactive heatproof containers. Seal and store in the refrigerator for up to 1 month.

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Challah

Although this egg bread is traditionally made on the Sabbath or certain holidays in Jewish homes, it makes an excellent dinner loaf or exceptional French toast the next morning. Makes 1 loaf

One ¼-ounce package active dry yeast or 2½ teaspoons active dry yeast

¾ cup plus 1 tablespoon warm water, between 105°F and 115°F

1 tablespoon honey

¼ cup canola oil, plus additional for greasing

1 large egg plus 1 large egg yolk, at room temperature

1 teaspoon salt

3 to 3½ cups bread flour, plus additional for dusting

1 large egg yolk, whisked with 2 tablespoons water in a small bowl

Sprinkle the yeast over the water in the bowl of a stand mixer or in a large mixing bowl. Stir in the honey and set aside until bubbling and foamy, about 3 minutes. (If the mixture does not become quite foamy, start over—either the yeast was bad or the water’s temperature was off.)

Stir in the canola oil, whole egg, 1 egg yolk, and salt until fairly smooth.

If you’re working with a stand mixer: Attach the bowl and dough hook. Add about 2 cups flour and then beat at medium speed until incorporated. Begin adding more flour in ¼-cup increments, adding another only after the previous one has been incorporated, until a soft, pliable, smooth dough forms. Toward the end of the process, you may need to add the flour in smaller amounts, no more than a rounded tablespoonful, to make sure you get just enough flour into the dough so that it isn’t sticky but also doesn’t turn dry. Continue kneading for 10 minutes.

If you’re working by hand: Stir 2½ cups flour into the yeast mixture, then turn it out onto a floured work surface. Flour your hands, then begin to knead the bread, pressing down and twisting with the heel of one hand while gently pulling with the other hand. Add more