My family is separated into those who eat figs plain and those who like them as a jam, but only a few of us like them plain so they go bad fairly quickly. This is why I made them into a jam that can be stored.The amount of sugar will depend on the sweetness of the figs, so adjust as needed. Ripe figs are pretty sweet, so please add more lemon juice. In Step 4, be careful not to let it boil down too much. Recipe by Nu-shi. (Uses 1 pack of 5 small figs.)

One of my coworker gave me the figs so decided to try something new am happy I did.

Yummy jamyyyy🤗😋

😋😋https://youtube.com/@Cocinaconfini?si=9iQ6pcOq3v_2pQhx

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

A garden full of ripe, colorful plums—too many to let go to waste! So I decided to make a batch of jam to enjoy with toast for breakfast or as a sweet and tangy filling for pastries. The finished jam has a beautiful deep red color and really stands out on a tray of treats!

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

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

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 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 wanted to make something like this. Recipe by Roozukenodaidokoro

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