I grew some butternut squashes in my garden.All you have to do is boil the squash, mash it, and cook it down.Since this jam doesn't contain dairy products, unlike kabocha cream, it keeps for a long time.If you use butternut squash, this jam will be nice and creamy. If you decide to use kabocha squash instead, choose ones that are fluffy. Recipe by cafe-cafe

I love "Gomekochan's" banana jam, and I thought it would be the perfect match with a strawberry jam so I made this recipe!You can make this jam quickly, unlike normal strawberry jam where you have to leave it for a while.It will be very sweet if you use ripened bananas.It is very easy for the jam to scorch, so please stir while boiling it down. Recipe by Orihime mama

I received a bunch of persimmons from a friend, and when thinking of various ways to use them, I decided to make persimmon jam, since I've never had it before.After searching different recipes on the internet, I came up with my own version.Persimmons are more tart than apples, so it only need a little sugar.You can use either firm or ripened persimmons, so give this recipe a try when you have lots.You could also grate or put them in a food processor for a smoother texture. Recipe by Kawakamisan

Every fall, my mother never fails to make this jam, so this time, I asked for the recipe.If you increase the amount of sugar by 30-40%, it will have a long shelf life.This recipe uses a reduced amount of sugar, so the jam should be consumed quickly. Recipe by suzu-ren

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

If’n y’all like persimmons, you’ll love this jam. I’d wanted to make jelly, it’s too pulpy to be clear. So, jam it is! Either way, my Daddy said it was “good on a biscuit”! #GoldenApron23

If’n y’all like a little sweet with your maters, this is for y’all. Use for an appetizer, condiment, dip or sauce. enjoy! #GoldenApron23

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

Reminds me of Yuzu Tea!

We received a lot of freshly picked lemons as a gift.The cooking time will vary depending on how strong the heat is, so adjust.By not simmering it for too long, you can preserve the fragrance and color of the lemons.If you leave the white pith, it will be bitter. Thinly peel off just the zest using a vegetable peeler.You don't have to parboil the zest - it will still be delicious. Recipe by Yukijirushi

I always look forward to making jam using "organic seasonal fruits" from my neighbors.I did not boil the kumquats before making the jam. My kids really like it.Please adjust the amount of sugar depending on the sweetness of the kumquats. Recipe by Shingu shokudou

Almost 14 years ago, I met this kind of milky jam when I was on a business trip in Kobe, Japan. A friend of mine took me to Igrekplus, a nice restaurant which also had a bakery and patisserie. Unfortunately, they are now closed...Milk jam was their speciality and it reminds me of my fun times in Kobe, Japan.No more online shop available to get that jam, so I made this similar jam!It goes good with toast, french toast, pancakes, milk, tea, and much more! This is definitely for the coconut lover!#heirloom