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

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

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

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 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 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

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 make this every year but decided to upload a simple version for beginners.Remove any scum that surfaces during the process.Adjust the heat as needed to prevent burning and boiling over.If you're going to be using yogurt, decrease the sugar to 30% of the weight of the strawberries. Recipe by Shibayama Pochiko

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!

My friend told me that strawberry jam could easily be made in the microwave, so I tried making my own. It really was easy and delicious so I've made it repeatedly. It also comes out delicious when made with homegrown juneberries, raspberries, blueberries, etc., or even smaller amounts.While it's heating up in the microwave, it will swell out quite a bit, so please use a somewhat large bowl. When removing from the microwave, the bowl will be hot so be careful.Even if it seems a bit watery, it will thicken as it cools. Adjust the cooking time and amount of sugar as needed. Don't cover the bowl with plastic wrap. If only making a small amount, use less time. Recipe by Crepemeter

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

We received a lot of freshly picked lemons as a gift.The cooking time will vary depending on how strong the heat is, so adjust.By not simmering it for too long, you can preserve the fragrance and color of the lemons.If you leave the white pith, it will be bitter. Thinly peel off just the zest using a vegetable peeler.You don't have to parboil the zest - it will still be delicious. Recipe by Yukijirushi