I occasionally buy direct-from-the-producer jam. I went to buy some the other day, and they were out of stock, so I asked the lady who makes it for the recipe. From there I adapted it through a lot of trial and error.You can use this in all kinds of recipes, so it's very handy to have on hand.You can use it in sweet recipes too, like my recipe "Warming Ginger Caramel " -.Boost your immune system and increase your circulation in a delicious way, so that you can stay healthy and avoid getting sick. Recipe by Ittomama

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

'Tis fig season! :)Love this stuff with all kinds of cheeses, on toast or biscuits, with ice cream, over plain cheesecake, mixed into plain yogurt...Since I don't can for long storage, I don't go through the usual canning sterilization rigmarole. I just wash a lidded bottle or plastic container with dish soap and hot water, thoroughly rinse and dry, and place the cooled jam in the container for refrigeration. It should keep at least a couple of months that way.This recipe takes anywhere from 60 to 90 minutes depending on the water content of the fruit, the weather, and how thick you like your jam.

A recipe from my grandma. She used to make this jam using gooseberries and rhubarb together I sometimes make this when I have a gluten of gooseberries and rhubarb. Adding the ginger is my twist on this recipe.

I was bored with regular apple jam, so I tried to come up with something new and this recipe was born. I imagined tea would be a great match with apples since there is apple tea. I ended up with a jam with a perfect color and smell.Please use any tea and sugar you prefer. I recommend using Earl Grey because of the strong fragrance. I also recommend using Jonathan apples since they don't fall apart when cooked, but I used Fuji this time and it was delicious. Bottle in a small jar, pack it with scones and bread, and it will be a very popular gift! For 1-2 medium jar. Recipe by yaburie.

I made a great tart and sweet jam. Recipe by Jay.

Just preprared this jam to use up the last of the rhubarb for the season and to pot it in little jars so I can take some to my family in my hand luggage.

I ran out of jam, so I made it with ingredients I had at home.I thought apples and kiwis, which I often eat for breakfast, might be a good combination, so I tried the combination.I didn't want to use sugar, so I simmered with honey instead.This is a jam, which doesn't contain a lot of sugar, so it's not suitable for keeping for a long time. But since it's not too sweet, you can eat it as is. You will enjoy eating plenty of this jam in yogurt or on bread. Recipe by yaburie. This recipe yields 2 small jars' worth of jam.

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

This is an apple jam recipe that I always make.Since it's low in sugar, please consume as quickly as possible.I like it best made with Jonathan apples. In that case, use 1 tablespoon of lemon juice. Recipe by pikahika

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 wanted to readily have ginger on a daily basis.This recipe uses an easy-to-remember 1:1 ratio of ginger to honey.Freezing the ginger makes it easier to grate since the fibers are brittle and don't get hairy. Recipe by Ringono recipe