Maple-Vanilla-Peach Jam

Cookbook author Allison Carroll Duffy says that if she were to eat any jam by the spoonful (which she admits to doing, on occasion), this would be the one. She also loves a big dollop of it on top of vanilla ice cream. It’s great in baked goods, too—as a filling for cookie bars or even turnovers. The deep intensity of maple and vanilla, combined with the lusciousness of fresh peaches, is just heavenly.