Stone Fruit (Peaches, Apricots)

Cut fruit evenly so pieces soften at the same rate.

Pat dry before grilling to avoid steam and get clean char marks.

Add a splash of amaretto or bourbon in the bag for subtle flavor.

Keep fruit in larger chunks if you want distinct pieces; slice thinner for near-jam texture.

Reduce the bag juices separately to concentrate flavor before recombining.

Add a spoon of chia seeds after cooking for a quick jam that sets as it cools.

Use pitted fruit scraps or peels to maximize flavor without sacrificing the best slices.

Strain twice for a clear syrup free of pulp.

Store in sterilized bottles for the longest shelf life.