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 really loved apple pie filling, when I was about to make apple pie samosa, suddenly I felt sooo..... lazy 😂😂😂, so I end up making this apples into preserves jam, and it is sooo tasty 😘😘😘Note:I never tried this recipe without the flour, perhaps you tried it without flour, let me know how's the result 😁😁😁, thank you 😘😘😘

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! 😁😁😁

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

Homemade is the best 💯✅

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 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

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 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

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.

If you've never made jam before, much like cooking in general, it's a thing you have to do by feel. A good recipe is a guideline, but fruit varies from growing season to growing season, or even harvest to harvest, such that one week, it might be sweet and juicy, the next week more tart and dry, or sweet and dry, tart and juicy... You have to adapt your basic recipe to suit the quality of the particular harvest you have on hand.And unless you plan to store your jam for a long time, you don't need to go through traditional canning procedures (which were developed for the purpose of long, unrefrigerated storage over seasons). This jam keeps fine in the fridge for at least 6 to 8 weeks, and you can put it in any clean, dry and tight lidded container, glass or plastic.Today, since I'm working with fairly flavorful, fragrant and juicy, but not very sweet berries, I took all the least appetizing berries from the bunch as well as all the ones that were starting to overripen and then a few more to make up the rest to make my jam. I always like to save the best fruit for eating plain.The recipe takes 75 to 90 minutes, but most of that time is inactive.

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