I was bored with regular apple jam, so I tried to come up with something new and this recipe was born. I imagined tea would be a great match with apples since there is apple tea. I ended up with a jam with a perfect color and smell.Please use any tea and sugar you prefer. I recommend using Earl Grey because of the strong fragrance. I also recommend using Jonathan apples since they don't fall apart when cooked, but I used Fuji this time and it was delicious. Bottle in a small jar, pack it with scones and bread, and it will be a very popular gift! For 1-2 medium jar. Recipe by yaburie.

I bought some Starking apples, but they didn't go over well with my family, so tried making some jam. I think they're delicious either way.I made this with 30% as much sugar as apple. If you want to store it for a long time, I think it's better to use a larger amount of sugar, like about 50%. Recipe by ankobby

I always make this when I have extra apples! I've discovered the best flavor I like. You can safely adjust the sugar and lemon juice amounts to your taste.○ Simmer the apple patiently! It takes time, but the flavor will be great.○ The chunkiness of the apple is up to you! I like to cook them until they are falling apart a bit, and with plenty of juices. Recipe by Miiko929

I wanted to use this for a dinner dish, so I made jam without sugar!! It's quite sweet and tart.The salt and the water are used to release the moisture from the apple, so you only need a little bit, but the amount of moisture released will depend on the size and condition of the apple, so add more water if necessary.Mashed Fuji apple jam will be slightly firm. Recipe by Hoshi no shippo

I dreamed about red strawberry jam with loads of pulp!Enjoy this strawberry jam as a filling in buns.You can cook 500-600 g at one time.Use a bigger enameled pot and bring to a boil over high heat to reduce the liquid.If you use lemon concentrate instead of fresh lemon juice, add it little by little. And please adjust the taste as it is more sour than fresh lemon.You can also add brandy at the end. Recipe by commeline

This is an apple jam recipe that I always make.Since it's low in sugar, please consume as quickly as possible.I like it best made with Jonathan apples. In that case, use 1 tablespoon of lemon juice. Recipe by pikahika

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My light strawberry banana jam. It's not as red as normal people would think it should be because I used light grape juice instead of sugar.

'Tis fig season! :)Love this stuff with all kinds of cheeses, on toast or biscuits, with ice cream, over plain cheesecake, mixed into plain yogurt...Since I don't can for long storage, I don't go through the usual canning sterilization rigmarole. I just wash a lidded bottle or plastic container with dish soap and hot water, thoroughly rinse and dry, and place the cooled jam in the container for refrigeration. It should keep at least a couple of months that way.This recipe takes anywhere from 60 to 90 minutes depending on the water content of the fruit, the weather, and how thick you like your jam.

I found some very nice-looking apples, so I promptly made them into jam.For those who prefer a refreshing, tart apple jam, add more lemon juice.I prefer to use soft light brown sugar since it's more aromatic than caster sugar, but feel free to use caster sugar. Recipe by Tomomon1028. Enough to fill 2 small jars.

I ran out of jam, so I made it with ingredients I had at home.I thought apples and kiwis, which I often eat for breakfast, might be a good combination, so I tried the combination.I didn't want to use sugar, so I simmered with honey instead.This is a jam, which doesn't contain a lot of sugar, so it's not suitable for keeping for a long time. But since it's not too sweet, you can eat it as is. You will enjoy eating plenty of this jam in yogurt or on bread. Recipe by yaburie. This recipe yields 2 small jars' worth of jam.

Whenever I get a hold of organic yuzu, I want to make this. You can use the yuzu used in osechi (New Year's feast food) or leftover sudachi peel from squeezing the juice on grilled Pacific saury!I make this very much in my own way, so the directions aren't very conventional.In Step 5: if you are not using the yuzu juice afterwards, just put it all in.Take your time to dry the peels, and coat each piece generously with granulated sugar.You can also use this recipe with other citrus fruits like lemons, oranges and natsumikan tangerines.Use sudachi and kabosu citrus for desserts. Recipe by cafe-cafe