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

Fresh, Easy and delicious with no pectin!10 times better than store bought jams/preserves.This recipe can be made in the Instant Pot on sauté mode (for 20 mins)

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.

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

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 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

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

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

By the end of the summer I usually end up with more baby tomatoes than I can manage to eat so this preserve brings a bit of the garden flavour for the long winter evenings.

I prepared this preserve back in October as all the pears were starting to go off and plan to use them as part of my Christmas eve fruit salad.

My Dad is diabetic ... so i made these with the brown sugar/ splenda mix at Walmart... and sugar free preserves..... he loved them!!! (L) :-*

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! 😁😁😁