Peachy! It’s jam without all the sugar

Preserves can be tedious, frustrating and totally fattening, but if you're able to consume your compotes quickly, you can feast on fast late-summer peach jam and cream biscuits By Louise Crosby There’s one way of making jam that involves sterilizing jars, adding pectin, cooking the daylights out of the fruit and possibly sealing the jars with wax. Thankfully for those of us who aren’t up for all that rigamarole but still like the occasional spread of home-made jam on a biscuit hot from the oven, there’s another, much easier way.  Granted, you have to eat it up quick or store it in the freezer, but somehow it tastes fresher, less sweet, more like the fruit itself.   Thanks goes to Mark Bittman for this easy recipe for peach or nectarine jam, as published in the New York Times. He adds just the right amount of ginger to not overpower the fruit, and honey instead of sugar. Since 1 1/2 pounds of peaches equals only four good-sized peaches, and you probably bought ...