This is great for when I can grab some cheap strawberries!I make crepes often, so this is a good filling!It's very important to wipe off all of the moisture.It's important to wait until they release their juices.It's important to completely scrape off the scum.If you boil on high heat, the color will come out very nicely but make sure to stir occasionally so that it doesn't burn. For 1 pack. Recipe by Chimachimapurin

I received Jiro persimmons, but they were bruised and I had too many, but didn't want to toss them out.So I decided that jam was the only answer.At the end of the process, simmering on low heat is to cook out the liquid. Please cook to desired consistency. It's important to keep it on low heat to prevent scorching.It's even creamier the day after transferring it to a jar. Recipe by Rugyaraga-

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 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

I received lots of yuzu citrus as a gift.If you're concerned about the bitterness, repeat Step 3 2-3 times. When heating the jam in Step 7, it's all right if it's slightly runny - it will thicken when it's cooled. Recipe by Kaotan mama *

I bought white grapes but they where not so nice much to tard. So instead of letting them in the fruit basket to go off. I made jam out of them

Concord grape's unique taste in a quick jam recipe!

I received a bunch of Kyoho grapes for free.The amount of sugar is 10 g to every 100 g of grapes with skin and seeds (in a 1:10 ratio), so adjust it according to the amount of grapes you use.Grapes will fall apart if you don't treat them gently, so be careful not to stir too much. Recipe by Otometeo

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

We received a lot of Kyohou grapes as a gift, so I turned some into jam.When straining (squeezing) the jam at step 4, it's very hot so do it after cooling it down a bit.If you add some lemon juice at the end, the color will become very bright and pretty. Recipe by yamita

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!

We make wine and jam from our own grapes: spanish tempranillo, french mourvedre, and french grenache noir grapes. Lots of seeds. I make one quart jar of jam from 4 pounds of grapes, add agave syrup nectar. Here is how we remove the seeds, which reduces the jam to 3 cups of jam from 4 pounds of grape clusters. Year round summer sweetness for sandwiches.