I learnt this recipe from a cooking class a long time ago, but I lost the recipe so I recreated it on my own. I think they taught us to wash the kumquats with rice bran, but I just eliminated any complicated steps.I used a 1/4 of the weight of the kumquats in sugar (if you want to preserve the jam for a long time, add more sugar). Incidentally, I always divide the jam into small batches and freeze it. I don't bother with sterilizing the jars with boiling water (since I've never had the jam go bad this way. If you are worried that it will though, sterilize the jars). Recipe by Setsubunhijiki

I always thought of apricot jam as a cheap jam mainly used as a glaze on top of cakes and tarts, but I realized I was wrong after making it from fresh apricots. The first time I tried making it was just last year, and it was surprisingly delicious. Since then, I've decided to make it every year.Since apricots contain a relatively high level of acidity, please use an enameled or a stainless steal pot.You can store the jam in a jar in the fridge for about 1 month, but it's better to use it up sooner. Recipe by akari1142

I wanted to make a jam because some persimmons I had received became too soft.If you use persimmons that aren't overripe, slice them thinly and let them sit for an hour after mixing with the sugar to make syrup. You do not need to add the 50 ml of water if you do it this way (you can add the water if not enough syrup formed). I used 25% as much sugar as the persimmons. Please adjust this amount to your taste. Recipe by ankobby

I unexpectedly received Kumquats as a gift! Similar to Yuzu Jam, I experimented several times and came up with this good recipe.This is a less soured recipe. If you like more sour taste, reduce the amount of sugar and adjust the amount of lemon juice. Recipe by Kattasan

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 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

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

Watson pomelo jam, lemon jam. I've made all sorts of jam with citrus fruits. So, I decided to make jam with tangerines as well.You could also use regular sugar if you don't have granulated sugar.The amount of granulated sugar should equal 60% of the weight of peeled tangerines.Make sure not to reduce too much when simmering. It will become extremely thick. Recipe by FarmersK

I was given a lot of mandarin oranges and wanted to use them up.Adding starch based sweet syrup makes the jam lustrous and beautiful, but you don't have to use it. Please adjust the amount of sugar depending on the sweetness of mandarin orange. Turn off the heat while the mixture is still runny. When it's cooled, it thickens. Recipe by shoken mama

I bought some fresh cranberries at Costco, but if you eat them fresh, they're not sweet.So, I made them into jam.While heating, mix gently with a silicone spatula to prevent it from burning.This time, I used 180 g of sugar, which is half the weight of the cranberries. Modify the amount of sugar as you like. Recipe by Butausagi!

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 was wondering if I could make jam with dried prunes, and I tried making it.Once the mixture cools, it thickens, so please be careful not so simmer for too long! Recipe by Ringono recipe