Vivid Strawberry Jam with Pulp

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

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 strawberries in bulk because strawberry season has come!! I have been making strawberry jam every year at my parent's house, and so I posted the jam recipe here.Don't cook the strawberries too long, otherwise the jam won't keep the bright colour. Recipe by papann

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 love "Gomekochan's" banana jam, and I thought it would be the perfect match with a strawberry jam so I made this recipe!You can make this jam quickly, unlike normal strawberry jam where you have to leave it for a while.It will be very sweet if you use ripened bananas.It is very easy for the jam to scorch, so please stir while boiling it down. Recipe by Orihime mama

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.

#colourred

To make jam, we use strawberry we pick our own and we have boxes of them. It's kids' favourite activity. Making strawberry is easy and you can Use sugar or any sugar replacement i.e stevia etc. Adjust sweetness accordingly.

For ripe strawberries that you can no longer eat,, Mottai-nai!Good with pancakes, yogurt, waffles ... As you like ;-)

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

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

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

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

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

This is the strawberry jam that my mom often made when I was a kid. The sound of it simmering on the stove and the smell really take me back.Adjust the amount of the sugar to taste. I use light brown sugar. Recipe by Cocorie

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 just couldn't throw out the strawberries after making syrup. It was just too wasteful.Please make this as thick as you like by adjusting the amount of wine. This will turn into a chunky jam if you don't add wine.The amount of wine used also effects the sweetness, so the amount of sugar listed is just an estimate. Adjust to suite your taste. Recipe by Yumi`s cafe

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

This is my family's favorite strawberry jam that I have made for a long time.For blueberry jam, refer to. My family likes to make it with light brown sugar. If using large strawberries, cut them up before microwaving.Step 2: I used a 500 W microwave.Step 3: It'll be a bit thin right after you make it, but once it cools, it will thicken, so don't over-heat.This jam is low in sugar. If you are storing it for a long period of time, add 50% more sugar. Recipe by Yuuyuu0221

There are many ways to make ume plum jam, such as adding the sugar at the start and simmering the whole plums but if you do that, you may throw out some of the sugar with the stones, and it also makes it harder to pass the jam through a sieve. If you use this method, I think you only need to cook the jam for the minimum amount of time, and you'll also only add the minimal amount of sugar. I simmered the jam 500 g at a time in an enameled pan. This cuts down on the overall cooking time, and I had jam in two colors, which made me happy.Change the water 3 to 4 times for hard green plums, and 2 to 3 times for ripe plums, and they will become tender. Don't bring the water to a boil to prevent the plum skins from ripping. Add 70 to 80% of the weight of the plums in sugar. I think it's best to add more than 350g of sugar for every 500g of green plums. This jam becomes quite stiff when cold. When it changes color after 15 minutes of simmering and becomes thick and limpid, try dropping some of the jam in cold water. If it stiffens up it's done. Recipe by commeline

tangy and sweet. love it

I make this every year whenever strawberries are in season.I love the delicious and luxurious homemade taste of strawberry preserves. But I prefer to eat expensive strawberries plain.This time, I found small strawberries for a great price. At times like that, I don't hesitate to make jam.Be sure to carefully remove the scum, and to slowly simmer and stir without scorching. When you stop simmering, it'll be thick like a sauce, but after it cools down, it will harden to a jam-like consistency. Recipe by Orihime mama

I make this jam when small, inexpensive strawberries are in season. After making it several times, I've settled on this method.Steps 2 and 3 may be rather hard work, but it really makes a difference to the results, so keep at it! Moisture is the enemy in this recipe!If you use whole strawberries there will be a lot of syrup, and if you cut the strawberries it will be quite thick. If you want to primarily use the jam on bread, use cut strawberries, or crush the berries at the end. Recipe by Yukiyuko. (Uses 4 packs of Strawberries (1 pack weighs 300 g with the packaging))

Started playing with this microwave recipe 30 years ago. It's never failed me. A nice small batch recipe for people who like fresh home made jam in a jiffy---easy, peasy, Lemon Squeezy!

#CookEveryPartEver wondered what happens when apples and hibiscus get together for a jam session? Well, they decided to take their pulp-tastic party to the next level! You see, these apples were juiced and left their 'pulpy' squad behind, feeling a bit 'jammed' without a purpose. So, they called upon their floral friend, hibiscus, for a fun-tastic fruity fiesta in a jar!I'll take any insults thrown at my jam honestly, because I can almost agree they all point towards'rebel jam' made from leftover pulp! I was not entirely confident about recycling for flavor, considering how squeezed-out apple remnants can get, especially with a heavy-duty juicer involved, but now here we are, a jammin' sensation!As a pointer, you could actually opt out of the lemon juice, as the hibiscus tang took care of the acidity we all appreciate in a good jam. It's not just any jam; it's the result of an 'apple-solutely' wild collaboration! Spread this on your toast, and let the fruity dance party begin in your mouth!Remember, cooking should be fun, and sometimes the most incredible creations come from unexpected combinations! Enjoy your playful apple pulp hibiscus jam adventure and come back for a review as the goody old fella that you are!

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

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