I make this as gifts for family and friends, also makes a nice hostess gift. :chihuahua

There are many ways to make ume plum jam, such as adding the sugar at the start and simmering the whole plums but if you do that, you may throw out some of the sugar with the stones, and it also makes it harder to pass the jam through a sieve. If you use this method, I think you only need to cook the jam for the minimum amount of time, and you'll also only add the minimal amount of sugar. I simmered the jam 500 g at a time in an enameled pan. This cuts down on the overall cooking time, and I had jam in two colors, which made me happy.Change the water 3 to 4 times for hard green plums, and 2 to 3 times for ripe plums, and they will become tender. Don't bring the water to a boil to prevent the plum skins from ripping. Add 70 to 80% of the weight of the plums in sugar. I think it's best to add more than 350g of sugar for every 500g of green plums. This jam becomes quite stiff when cold. When it changes color after 15 minutes of simmering and becomes thick and limpid, try dropping some of the jam in cold water. If it stiffens up it's done. Recipe by commeline

I bought a large amount of strawberries on sale, so I made this easy and indulgent strawberry jelly.This is an easy recipe. It's important to use a generous amount of fresh strawberries to give this a taste that rivals professionals. Recipe by mama lisa

I love strawberries so I use lots of them.I always make this when I can get my hands on cheap and tasty strawberries.I finally came up with this recipe after many trial and errors, thinking about the following points: To prevent discoloration, the gelatin liquid should be pinkish, prevent scum floating on top and keep a nice strawberry texture. The picture has two layers, and the bottom part is milk pudding. I used gelatin that requires 250 ml liquid per 5 g gelatin powder. Please check the gelatin package and adjust the amount of liquid you use. Recipe by Ma-nyan

Nothin’ better than butter & plum jelly toast as a snack or breakfast.Last summer I tried my hand at making jelly, I think I did a good job at jelly making. #GoldenApron23

You will need a jam and jelly maker by freshtech, (I got mine at Walmart in the canning area.) . This is my own recipe. I like cooking and making stuff with gadgets , this one is so easy to use I love it makes just enough jam and jelly for my size family , since I got this I no longer buy jelly or jams I make them instead.

It's heading into summer time so I thought I'd make a simple but effective summer dessert.

I found the recipe here: https://www.tasteofhome.com/recipes/sangria-gelatin-ring/ and modified it to my liking. You can use other fruits as well.

It's wonderful to eat cool fruit jellies in this hot summer. The jellies which are sweet and fresh, crunchy and chewy, together with the mild sourness of fruits make an interesting and eye-catching dish. (contributed by Aloha Do)

I never thought I would pick so many strawberries I'd be using them in my preserves....but there you have me. Jamming again. Also you may think jelly making is a bit wasteful. Try making strawberry and rhubarb cheese after with the leftover pulp. Delicious with cheese or with bread and butter

I aimed to recreate a jelly sold by a famous pastry shop in Hokkaido. By using agar, you can enjoy a churned texture that you couldn't when using gelatin, so I recommend using agar if you can.This will taste unripe if you do not use fully ripened tomatoes. This will not turn scarlet if you don't remove the seeds. It might be a pain, but make sure to remove them completely. When removing the scum in Step 6, it will keep surfacing no matter how many times you skim it out, so skim out the white bubbles just once in the beginning. For 3 servings. Recipe by La Land