Simple Persimmon Jam

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

I received a lot of Asian pears, and figured they would last longer if I made them into jam.-If you prefer a chunky texture, cut all the pears into wedges. If you prefer it smooth, grate.-Adjust the amount of sugar according to the sweetness of the pears.-Our microwave heats at 500W. Adjust the time to suit your microwave. Recipe by Nanaha778

Watson pomelo jam, lemon jam. I've made all sorts of jam with citrus fruits. So, I decided to make jam with tangerines as well.You could also use regular sugar if you don't have granulated sugar.The amount of granulated sugar should equal 60% of the weight of peeled tangerines.Make sure not to reduce too much when simmering. It will become extremely thick. Recipe by FarmersK

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

I got the last fresh cranberries for next to nothing. I gonna serve this friday at the daycentre with Sweddish meatballs

Lemon consumption recipe(I uploaded an image)The origin of this recipeI was struggling with using up lemons and after researching, I found this perfect ratio. It became an easy-to-remember and simple recipe.For more details, visit the blog:http://happydietandhappylife.blogspot.jp/2016/09/blog-post.html

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

I grew some butternut squashes in my garden.All you have to do is boil the squash, mash it, and cook it down.Since this jam doesn't contain dairy products, unlike kabocha cream, it keeps for a long time.If you use butternut squash, this jam will be nice and creamy. If you decide to use kabocha squash instead, choose ones that are fluffy. Recipe by cafe-cafe

I was given a lot of Asian pears, so I made this jam.The only hint is probably just to not let it burn. Just let it simmer until it reaches your preferred consistency.Adjust the amount of sugar based on the sweetness of the fruit. Recipe by KUNKALANI

I always make this when I have extra apples! I've discovered the best flavor I like. You can safely adjust the sugar and lemon juice amounts to your taste.○ Simmer the apple patiently! It takes time, but the flavor will be great.○ The chunkiness of the apple is up to you! I like to cook them until they are falling apart a bit, and with plenty of juices. Recipe by Miiko929

Homemade jam: easy to make :)

Low sugar, no pectin! Fresh taste!

Add a unique twist to pear jam with fenugreek, a spice that has a maple syrup-like aroma and a caramel-like bitterness. It's versatile and can be used in many ways.The origin of this recipeI once received jam with fenugreek as a gift from a friend, and I remembered how delicious it was, so I decided to make it myself.

I made this recipe because I needed to use up some peaches. I also recommend making blueberry jam..Adjust the sugar according to your tastes. If you're halving the recipe, half the microwave time as well. Recipe by Yuuyuu0221. Give this blueberry version a try too: https://cookpad.wasmer.app/en/recipes/143746-reduced-sugar-blueberry-jam-easily-made-in-the-microwave .

It's easier to eat figs this way than when they're raw. The kids also love this.Scum appears so please skim it off.Pay attention to the heat. Don't let it burn. Recipe by Harunoyougashiten.

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

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 love apple pie filling! I used to have this as a toast bread filling, bread pudding topping, or filling for fried pies or crunchy French toast filling. Yeah, be ad creative as you! 😁😁😁