Raspberry jam

A simple raspberry jam, great on toast, yoghurt, or on cheesecake!#mycookbook

#raspberry #berry #jam

I started growing raspberries and blackberries last year. This is the first jam I've ever made and I am addicted to its deliciousness.The fragrance and flavor is great if you use granulated sugar. I usually use lemon juice. I used citric acid once because I read in a book that it really brings out the savory flavor of the fruit, but I couldn't really tell any difference. (Apparently you can substitute lemon juice for kiwi or fig) You should use a pot that can withstand acidity, such as an enameled or stainless steel pot (thought enameled is best). This is quite sweet and sour, so if you want a sweeter jam, taste it in Step 4 and adjust the amount of sugar. Recipe by Genpokin

#EidKayPakwanA nice and simple recipe for all to enjoy, making it a quick and easy dessert for any occasion.

This is healthy!

Old Recipe that I added a "Twist" to...:) I really had a taste for "Hot Pepper Jelly" so I coverted this Recipe into a Mildly Hot Jam.. (Read in "Tips" on the bottom)

After trying to find recipes to make use of the things I grow in my garden, I came across this delicious jam. It's perfect, since the lavender and raspberries are ready for harvesting at the same time!

#goldenapron#Post_13

Small batch

Marang is normally consumed raw and fresh. It is extremely delicate and spoils easily, so i make a jam to preserve it.

This is Lara Hernández's recipe and picture! It's a delicious recipe for everyday!

a delious way to get your omega-3. 2 tablespoons--roughly 146.3% of your daily recommended value of omega-3 fatty acids. mong their many health benefits, Omega-3 fats help cells to grow flexible membranes. This is of paramount importance for diabetics as a flexible membrane responds better to insulin.

:)

When I see fruit in season, I just can't resist the urge to turn it into jam.Add it to yogurt, or spread on bread.I love the sweet smell in the kitchen when I'm making jam, too.Since both the peel and membranes are removed, not a lot of scum will come out. Be sure keep skimming when it starts to simmer.I don't like the bitterness of marmalade so I leave the peel out, but if you do like that bitter flavor, it's probably better to add the peel for a bitter flavor accent. Recipe by Orihime mama

#colourred

I thought these were similar to blueberries, but when I ate some, there was no flavor!!!One good thing about the subtle flavoring was that I could make a jam as sour as I wanted.Adjust the amount of sugar to taste.Since I was planning to use this to make sweets, I reduced the sugar. Recipe by honeybee88

#king

I heard that raw huckleberries were not tasty, but they have 4.5 times the amount of anthocyanin as blueberries.So when I received some I quickly turned them into jam.If you are in a hurry, crush well and start to make the jam straight away.Huckleberries are harder than blueberries, so it's better to add water and then start to heat. This prevents them from burning, and it's easier to make.You can use vinegar instead of lemon to prevent discolouring. (Use 1/2 a tablespoon.) Recipe by Runrun

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 had a lot of apples at hand.It only takes about 20 minutes from start to finish. Recipe by uzukaji.

One of my coworker gave me the figs so decided to try something new am happy I did.

I created this recipe because I received a lot of grapes.When you are pouring the jam into bottles, it might be still runny, but when it cools, it will thicken and be perfect. Recipe by uzukaji

I had a few kiwis on hand. Recipe by uzukaji

I have concord and catawba grapes in my backyard and find this far easier than trying to make wine. The key is to pick 'em before the wildlife gets 'em...lol

Homemade jam: easy to make :)

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