Raspberry Strawberry Rhubarb Jam

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 recipe will only work with the same pectin that I will picture below. If you use different pectin, follow the instructions that come with it. Sugar, fruit, acid levels are very important. Each pectin requires something a little different.

Just preprared this jam to use up the last of the rhubarb for the season and to pot it in little jars so I can take some to my family in my hand luggage.

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 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

This is healthy!

#raspberry #berry #jam

tangy and sweet. love it

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

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

After trying to find recipes to make use of the things I grow in my garden, I came across this delicious jam. It's perfect, since the lavender and raspberries are ready for harvesting at the same time!

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

Homemade is the best 💯✅

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.

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

While canning can get a little involved, just making a small batch of jam is simple and easy. I've already discussed that a bit here on my No-Canning Strawberry Jam:https://cookpad.wasmer.app/us/recipes/2453113-no-canning-strawberry-jamJust some basic guidelines to apply to the making of any fruit jam that'll also come in handy for this recipe.Someone asked me the other day what the difference is between a jam and a preserve. My take on it is that jam is really just a subset of preserves, preserves including any number of preparations intended to make raw ingredients last much longer without spoilage than they would otherwise. Generally speaking, all jams are preserves, but not all preserves are jams.Would you be wrong to call this a raspberry preserve? Am I wrong to call this a raspberry jam? Not in my book. ;)

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

Inside the box of pectin

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 got this recipe from my fb friend, and this taste so delicious, cheaper, and healthier 😘😘😘

#colourred

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!

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

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

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

I love any kind of jam... but sometime it's too sweet. I decided to make my simple strawberry jam with my kids.

I used homegrown red currants.Since currants contain a lot of pectin, if you simmer it until it is still somewhat runny, then it will harden to the perfect thickness. If it hardens too much, it will turn into jello or like a gummy candy. Recipe by mipon