In the summer when the berries and stone fruit are in abundance, I make a fresh, single jar of jam at least once a week, sometimes even more. The entire process, from cutting the fruit to spooning the cooked jam into a jar, takes about 15 to 20 minutes. I don't can it in a water bath; I just stash it in the refrigerator.
It's so much simpler than large-batch canning projects that it's unfair to compare the two, but the end result is just as delicious, if not more so. All week long, I dip into a jar of fresh, brightly colored jam, spooning it into yogurt or on top of ice cream, or swirling it into a cocktail. And, of course, spreading it onto my morning toast!