Red Currant Jam

We went to pick our own fruit in a farm nearby and had never tried making blackcurrant jam before but now I wished I had picked more to give away for presents.

I received a lot of prunes, so I made the jam. You can enjoy a colour and flavour that's different from having them fresh When you add granulated sugar in the pot at the early stage, let it rest for a while before you simmer. Wait until enough moisture comes out from the prunes. This shortens the cooking time. I made a big amount for this recipe, so half the amount of this might be good when you make it.Sterilize the jars by boiling to keep the jam. (Soak the jars in water before boiling. Bring water to a boil, and boil the jars for 10 minutes. Take them out from the water and rest on a clean cloth. Air dry.) This recipe contains the sugar equivalent to 40% of the prunes. If you want to keep the jam for a long time, I recommend you to increase it to 50 - 60 %. Recipe by Shirufi-

When I spread strawberry preserves (with large strawberry chunks), if I spread it on sandwiches or on bread, sometimes it's too runny and messy, which makes it hard to eat. Preserves look presentable, but I went for practicality and made this crushed jam instead.●If you simmer the strawberries for a long time on low heat the colour will go bad, so that's why it's cooked on high heat. (You should avoid simmering for more than 20 minutes.) ●If you microwave the lemon for 10 seconds, it will be easier to squeeze. ●If you don't have a masher, crush the strawberries with a ladle or spatula. Recipe by Raby

I always make strawberry jam at this time of year. Homemade strawberry jam is delicious.Even if the jam is runny after simmering for 10-15 minutes, it will thicken when cooled. If it still doesn't thicken, simmer a bit more.It has quite a mild sweetness, so you can enjoy it in many ways, on bread, with yogurt, in desserts, etc. Recipe by pastis009

This recipe will only work with the same pectin that I will picture below. If you use different pectin, follow the instructions that come with it. Sugar, fruit, acid levels are very important. Each pectin requires something a little different.

I made a pink jam using Red Gold apples that are bright red straight to the core. When you hear the words "apple jam," you automatically think of Jonathan apples, but it can be made with Red Gold or any other red apple varieties as well. Red Gold have more moisture than Jonathan apples, so they are quicker to make jam. You only need 2 apples to make this, so definitely try it out.Cut the apples as thinly as possible as this makes the moisture come out easier and it'll be quick and easy to make. The amount of granulated sugar should be 50-60% of the amount of fruit. This will increase its self life. If you add lots of lemon, it'll taste refreshing and not cloying from the high sugar content. Recipe by Shirufi-

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 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

I wasn't planning to make jam but I forgot to put the frozen strawberries I bought in the freezer, so I needed an emergency rescue.Please make it with 3 times this amount.The sugar is about 40 to 60% of the strawberries in weight. Please adjust the amount to taste.Try adding an equal amount of blueberries for a mixed berry jam.This jam is great on bread and scones of course, as well as on yogurt or ice cream.The procedure is the same using fresh strawberries. Recipe by Misuke mama chan

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!

A lot of people do strawberry jello but I like a lot of fruit so I add real strawberrys

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

For children to remember.Since the jam thickens as it cools, if you boil it down exactly to your ideal consistency, it will become too thick. Stop just before it reaches the ideal thickness. Recipe by cafe-cafe

I bought a bag of fresh cranberries for quite cheaply. I wanted to try out this seasonal fruit. I recommend making it a less sweeter than store-bought cranberry jam. It's tasty with meat or on bread.This jam is not as sweet as store-bought jam, so please adjust to your desired degree of sweetness. The orange is so delicious, so feel free to add more. I recommend eating it as soon as possible. Recipe by Waby

There are blackberries that grow in my backyard every year and I wanted to eat them somehow, so I turned them into a jar of jam.Don't blend too much or crush the seeds. The hard, little seeds can leave a taste in your mouth, so strain the berries to remove them as much as possible.I rarely see blackberries being sold in supermarkets here where I live, but you can easily grow your own outside on the balcony. They have sharp thorns, but they will grow into such sweet berries. Recipe by cafe-cafe.

Once you get a taste of homemade jam, there's no going back. At least that's my case. I enjoy cooking jam as much as eating them. Pectin is a time saver if you don't feel like spending hours behind the stove. You can omit it if you have time to kill, or if you don't mind runny jam. And to make your homemade jam special, add thyme, or whatever herb you like.

I dreamed about red strawberry jam with loads of pulp!Enjoy this strawberry jam as a filling in buns.You can cook 500-600 g at one time.Use a bigger enameled pot and bring to a boil over high heat to reduce the liquid.If you use lemon concentrate instead of fresh lemon juice, add it little by little. And please adjust the taste as it is more sour than fresh lemon.You can also add brandy at the end. Recipe by commeline

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

My light strawberry banana jam. It's not as red as normal people would think it should be because I used light grape juice instead of sugar.

Since I had plenty of blueberries, I thought I'd make jam.Since there is no water added in Step 1, please be careful not to burn them. Don't step away from the pot.The jam will harden after it cools down, so transfer to a jar while it's still warm.Please adjust the amount of sugar to taste. Recipe by umemodoki

If you've never made jam before, much like cooking in general, it's a thing you have to do by feel. A good recipe is a guideline, but fruit varies from growing season to growing season, or even harvest to harvest, such that one week, it might be sweet and juicy, the next week more tart and dry, or sweet and dry, tart and juicy... You have to adapt your basic recipe to suit the quality of the particular harvest you have on hand.And unless you plan to store your jam for a long time, you don't need to go through traditional canning procedures (which were developed for the purpose of long, unrefrigerated storage over seasons). This jam keeps fine in the fridge for at least 6 to 8 weeks, and you can put it in any clean, dry and tight lidded container, glass or plastic.Today, since I'm working with fairly flavorful, fragrant and juicy, but not very sweet berries, I took all the least appetizing berries from the bunch as well as all the ones that were starting to overripen and then a few more to make up the rest to make my jam. I always like to save the best fruit for eating plain.The recipe takes 75 to 90 minutes, but most of that time is inactive.

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 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

Edible strawberry tomatoes don't really have a unique taste of their own (if I had to describe it, it would be like a faint tomato taste) so I can't eat a lot of fresh ones in one go.＊Please adjust the amount of sugar according to the tartness of the tomatoes.＊ The jam will taste like non-sour and non-bitter orange marmalade in the end. Recipe by Theo

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

When I receive a lot of fresh blueberries as a gift during te summer, I make jam.This is not too sweet. The sweetness of this jam is perfect to enjoy the delicious fresh blueberries. Recipe by pastis009

I usually simmer the strawberries if they are starting to go bad when I forget to eat them, or if I can't eat them all when a lot of them are given to me as gifts from several people.The strawberries easily get burned if there is no water when you start simmering, so please be careful.If you are not in a rush, leave the strawberries for a little while after mixing with sugar. If you simmer after that, you don't need to worry, as long as you don't simmer too long since the water comes out from them. Recipe by Hamumaki

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 remember finding sorrel to be too sour as a kid. I heard that it's used in a lot of French cooking so I tried making some jam. I've tried a lot of other recipes too, you can check them out here.I picked these sorrel leaves at the beginning of spring, so the jam is quite black. If you pick the leaves in winter I heard that you'll get a red-colored jam.If you're worried about the poisonous-looking colour, try picking the leaves in winter. Recipe by Deiri-po-taruz

Spring is in the air and strawberry 🍓 in the season. As a fruit, cake, smoothie, or jam, strawberry is always yummy and delicious. Else than the delicious the fact that strawberry are believed to help reduce the risk of heart disease and certain cancers. They are low in calories and high in vitamins C, B6, K, fiber, folic acid, potassium, and amino acids.#strawberry #jam #red #fruit in #season #breakfast #bread and #jam #homemade #cookpad #cookpadcommunity #cookpadcommunity_Indonesia #cookpadcommunity_USA