While I was making milk jam, I got the urge to make milk tea jam.Make this when you have time to spare. You can't leave the pan while this is cooking. When this is simmering, the room will become filled with a wonderful aroma. The jam will thicken when cooled, but at 200 ml it will still be in liquid form. If you have the patience, keep simmering until it's about 180 ml, and the consistency will be perfect. If it's still too thin when cooled, you can return it to the heat and simmer it for longer. Recipe by Orihime mama

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 used the idea from "Milsuke"'s Milk Jam and "Hironozomiyuuma"'s Condensed Milk recipe. I wanted the jam to be macrobiotic, so I tried making it delicious while using non-flavored soy milk and beet root. It is also a jam that will be good for a gift. Secretly, I am proud of it.I recommend using earl grey tea which has a strong flavor.Simmering the hull of the vanilla beans will reduce the soy milk-like flavor. Do not omit this process.It is hard to tell when the jam is ready. If you can see the bottom of the pan for just one second when you scrape the bottom of the pan, it has the consistency of a condensed milk. If you can see the bottom of the pan for about 2 seconds, it has the right consistency for a jam. Adjust the consistency to your liking.Do not take your eyes off the pan once you start making it and continue stirring while cooking. Recipe by Meifan

I occasionally buy direct-from-the-producer jam. I went to buy some the other day, and they were out of stock, so I asked the lady who makes it for the recipe. From there I adapted it through a lot of trial and error.You can use this in all kinds of recipes, so it's very handy to have on hand.You can use it in sweet recipes too, like my recipe "Warming Ginger Caramel " -.Boost your immune system and increase your circulation in a delicious way, so that you can stay healthy and avoid getting sick. Recipe by Ittomama

When I once tried a cupcake like this, it was so delicious that I tried to recreate it while recalling the taste from memory.When topping with strawberry jam in the last step, keep in mind that it will spread as it bakes. (If you don't want it to spread, you can marbleize it as in Step 5.)Adjust the baking time according to the size of your cupcakes and your oven. Recipe by Hokkori-no

I had a lot of yuzu jam.Wrap the roasted walnuts in parchment paper used to roast them and crush with a rolling pin.Grind the tea leaves in a mill or with a mortar and pestle. Try using Earl Grey tea.If it's not too much trouble, sift the flour. For 6 muffins. Recipe by uzukaji

I rearranged another recipe for cupcakes with tea leaves and strawberry jam using petite gateau molds.I changed the amount of egg to 1/2, then it turns to a fluffy texture.Adjust the baking time depending on the size of your mold and the oven. Recipe by Hokkori-no

Yuzu has properties to help aid digestion and cures hangovers.While the yuzu peel warms the body, the juice cools it.So this has ginger, which warms you up.Eating ginger helps digestion too, so this makes me happy after eating too much.The sweetness is made by the same net weight of yuzu peel and juice. Honey moisturizes the body during the dry winter seasons, acts as a barrier against viruses and sickness, so you may want to include it. However, if you don't have any, you can just use sugar!If it's not sweet, once you've made the yuzu tea, you can add honey.And please add yuzu juice as well. Recipe by Noritama@kusuimun

I receive a ton of yuzu every year. Ever since my mother-in-law taught me how to make yuzu jam, I've been making it every year. I am sharing the recipe here to keep as a record.Keep an eye on the pot while it is boiling, and to prevent burning, stir it up from the bottom. While boiling, the yuzu jam may sputter out, so be careful. The photo shows 3 times the amount (6 kg) of yuzu. I make a bunch and freeze it. Recipe by Mirusuke

In Autumn, we get a lot of yuzu in my parents' garden and we make yuzu tea every year.Jam hardens more than you think when it's cool. So remove from heat when you think it is still a bit runny. (I simmered it for more than 30 minutes and it turned solid hard later.)Put the leftover pith and pips in a gauze sachet and enjoy a yuzu bath♪. For 3 small pots. Recipe by som

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

I always drink hot tea by dissolving store bought jam, homemade dark brown sugar and ginger jam in hot water, but I thought that it would sure be convenient if the tea and ginger were mixed to begin with, so I made this. It has a nice sweet yet not not too sweet taste.Adjust the microwaving time based on the type of material and size of the container you use.(Tip: The mixture may boil over if you use a container that is too small. I used a 12x20cm silicone microwave steamer.) Recipe by Hokkori-no