The elusive Italian plum makes a luscious, ruby-colored jam. Get the recipe for Italian Plum Jam
Like apple butter, melons can be cooked down to a jammy, spreadable condiment, as in this recipe from chef Silvia Baldini of Strawberry and Sage. Spread it on toast tomorrow morning or save it (via proper canning technique) for a pork chop in the dead of winter.
Preserve summery tomatoes and nectarines with this chunky, vinegary chutney from cookbook author Cathy Barrow. It’s the perfect preserve to serve with a sturdy cheese and crisp crackers.
Italian plums on their way to becoming plumbrillo, a riff on the quince paste known as membrillo. Get the recipe for Plum Paste (Plumbrillo)
Slow-cooked rhubarb takes on a jammy texture
Rhubarb, a reddish pink vegetable that grows in celery-like stalks and is harvested through the late summer, has a pleasing tartness, so it pairs well with sweet strawberries in a jam.