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

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

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 bought some Starking apples, but they didn't go over well with my family, so tried making some jam. I think they're delicious either way.I made this with 30% as much sugar as apple. If you want to store it for a long time, I think it's better to use a larger amount of sugar, like about 50%. Recipe by ankobby

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 always look forward to making jam using "organic seasonal fruits" from my neighbors.I did not boil the kumquats before making the jam. My kids really like it.Please adjust the amount of sugar depending on the sweetness of the kumquats. Recipe by Shingu shokudou

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 received a lot of apples as a gift.The amount of sugar should be about 30% of the weight of the apples after they're peeled. This time, I used less sugar since the apples were sweet and I wanted to make the jam less sweet. The sweetness differs by apple variety, so taste and adjust. If you are using artificial sweetener, please consume quickly because it tends to go bad quicker! Recipe by nani 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

I came up with this recipe after 9 years of experimentation. I wonder if the mulberry tree in the courtyard of my alma mater is still bearing fruit.Since snipping off the stems does not remove the part that is inside the berry, I've discovered this method. Since the berries are separated from the stem, there's no need for a blender or food processor. Recipe by Iguanano egao

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