Whenever I have a lot of yuzu, I always preserve it this way.If you sterilize the storage jars by boiling them for 10 to 15 minutes, you can keep the ponzu sauce or yuzu tea for 2 months. After boiling the jars, leave them to air dry on clean kitchen towels. Recipe by pogue

This is a must to create some Moroccan cuisine. It adds a unique, zesty and exciting flavor to chicken, fish and pasta dishes as well! Once you try it, you will find a lot of ways to use it in your recipes!

We have a cherry tree in our yard, so I make this every year. Adjust the sweetness to taste.If you cook the cherries for too long they will become discolored, so just simmer them for about 20 minutes quickly over medium heat. Recipe by Yukijirushi.

I make strawberry jam every year in the spring, but it's a shame that the berries disintegrate if you cook them for a long time. So I figured out a way of retaining the shape of the berries by staggering the cooking times for the berries and juice.Small berries are better suited for this recipe.The jam will thicken when it's cool due to the pectin, so stop cooking when it's still a little liquid. Recipe by Usagi no Cima

This method for making peach preserves is quick, delicious, and perfect for storing in the fridge. Mix with a packet of peach tea and water for a sweet, refreshing drink anytime.

Its strawberry season!!! Found a nice package of strawberries at the market for 99 cents each and thought to myself why not make some preserve.Also u can interchange the strawberries to anything else you would like as a jam

Homemade jam is the best kind!Since strawberries were on sale, I made jam! This is an annual ritual.I recommend using small strawberries!Please adjust the amount of sugar to taste.Since I prefer the texture of the preserves, I'm careful not to over cook them.To jar them, sterilize a jar in boiling water, fill the jar and seal the lid while still hot, then turn it upside down until cool. Recipe by Daichantomame

I often make this blueberry jam.I always guess the recipe amount, but I went blueberry picking, so made a note of this recipe.-When you stir with a wooden spatula to prevent scorching, be careful not to break the blueberries.-Please adjust the sugar amount to your taste.We often use the preserves for French Toast, so we make it with 60~70 g of sugar. Recipe by Ichigopapiko

Without fail, I make this every year when small strawberries go on sale, This simple recipe that uses only 3 ingredients has been in our family for a long time! Even though it's easy, it gets great mileage. We use it on bread, scones, and in sweets.The key to maintaining the fresh red color is to simmer it on medium heat for a short amount of time. Please be sure to carefully remove the scum. It makes all the difference in the result. Recipe by Toiroiro

The cheap small-sized strawberries appear on the market around when the harvest season for the larger strawberries come to an end.I buy them in bulk and cook them and freeze them to get ready for the summer dessert time.If you continue to microwave the strawberries with the lid on, it will boil over. So take the lid of when you microwave the second time.I recommend using the Dererara sugar since it does not dissolve easily and prevents the mixture from boiling over.Separating the juice and the fruits will prevent over cooking, so you can enjoy them both. Recipe by Mariba

Summer is the season for a wide variety of delicious and healthy fruits and vegetables, especially tomatoes. Let’s take advantage of this time to make preserves for winter using only fresh, local, and organic products.Of all the preserves I made this year, Norma sauce is the tastiest—made with fresh tomato sauce, fried eggplant, and plenty of basil… absolutely mouthwatering! 🤤Ready-made sauce preserves are perfect when you don’t have time to cook. They don’t need to be cooked again—just heat them for a few seconds in the microwave after removing the lids.Of course, like all preserves, they need to be prepared with care and attention. In addition to sterilizing the jars, always use new lids—never reuse old ones.Once fruit and vegetable preserves are sealed, they need to be pasteurized by boiling. The time needed depends on the amount and size of the jars.

This is a light strawberry preserve that can be made quickly whenever you feel like having it. I wanted to make something for when you're on a diet and want to eat something sweet without stressing about it.Make this when you get a lot of strawberries but don't have time to make a proper jam. You can also freeze the jam for later.-Small berries will cook through faster.-If you have very sour strawberries, add 1 more tablespoon of artificial sweetener (or granulated sugar).-Unlike regular jam, this one does not keep well, so store it in the refrigerator and use it up as quickly as possible. For about 200 g; approximately 110 kcal. Recipe by vegeful