Rock Sugar Pear and Osmanthus Pineapple Jam

I made these for the filling for my pineapple tarts, but you can use it like normal jam for sandwiches or cakes. It's a simple recipe passed down in my family. The amount of sugar can be adjusted to your liking. The half ripe pineapples give the jam a slight sour taste, so if you prefer you can use ripe ones.

My father's favourite sweet and sour jam with his daily meal #father

I received a lot of Asian pears, and figured they would last longer if I made them into jam.-If you prefer a chunky texture, cut all the pears into wedges. If you prefer it smooth, grate.-Adjust the amount of sugar according to the sweetness of the pears.-Our microwave heats at 500W. Adjust the time to suit your microwave. Recipe by Nanaha778

I was given a lot of Asian pears, so I made this jam.The only hint is probably just to not let it burn. Just let it simmer until it reaches your preferred consistency.Adjust the amount of sugar based on the sweetness of the fruit. Recipe by KUNKALANI

I used the appliance brand Ceraware's recipe for "Pineapple Confiture" as a reference.The recipe calls for vanilla beans, but I didn't use them this time. The clumps of fruit make this fresh and delicious. I think you could also mix the whole thing in a mixer and make the jam from puree. Yields about 450 ml of jam.I didn't use it this time, but the original recipe calls for vanilla beans. I believe if you add it you can enjoy yet another flavor of pineapple jam. Not only making pineapple jam, but also making and enjoying mousse and jelly from the scum, and pineapple juice from the leftovers in the pot is my original twist. I think you could also make strawberry mousse from the scum, but you should definitely try it and see! Making juice from the pot is superb as well. For 450 ml of jam. Recipe by Shirufi-

😋😋https://youtube.com/@Cocinaconfini?si=9iQ6pcOq3v_2pQhx

#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 bought white grapes but they where not so nice much to tard. So instead of letting them in the fruit basket to go off. I made jam out of them

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

I made this recipe because I needed to use up some peaches. I also recommend making blueberry jam..Adjust the sugar according to your tastes. If you're halving the recipe, half the microwave time as well. Recipe by Yuuyuu0221. Give this blueberry version a try too: https://cookpad.wasmer.app/en/recipes/143746-reduced-sugar-blueberry-jam-easily-made-in-the-microwave .

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

Fall in most of areas is kind of dry and this is the most important season to take care of lungs from traditional Chinese Medicine perspective. Pomelo is a fruit that calms throat and nourishes lungs. When it is cooked with rock sugars, it increases the ability to moisture the lungs. Honey, added in the end, maximize the effects of antinflammatory and antivirus.

I came up with this recipe after 9 years of experimentation. I wonder if the mulberry tree in the courtyard of my alma mater is still bearing fruit.Since snipping off the stems does not remove the part that is inside the berry, I've discovered this method. Since the berries are separated from the stem, there's no need for a blender or food processor. Recipe by Iguanano egao

Add a unique twist to pear jam with fenugreek, a spice that has a maple syrup-like aroma and a caramel-like bitterness. It's versatile and can be used in many ways.The origin of this recipeI once received jam with fenugreek as a gift from a friend, and I remembered how delicious it was, so I decided to make it myself.

#goldenapron#5ingFresh homemade jam tastes great,but it tastes more if there are no preservatives.This delicious jam is perfect for spreading on toast,pancakes,tarts.

i made to type of this cookie. this cheese one and the chocolate one. the different of cheese and chocolate only on cookie dough and topping. to make the chocolate dough you can add 1teaspoon cocoa powder in cookie dough and mix well. igrone step 5 to make it. after you bake it . you can give a finishing touch with chocolate. you can see how it looks like on my gallery. thankyou. love, nesya 💕

I dreamed about red strawberry jam with loads of pulp!Enjoy this strawberry jam as a filling in buns.You can cook 500-600 g at one time.Use a bigger enameled pot and bring to a boil over high heat to reduce the liquid.If you use lemon concentrate instead of fresh lemon juice, add it little by little. And please adjust the taste as it is more sour than fresh lemon.You can also add brandy at the end. Recipe by commeline

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

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

When I see fruit in season, I just can't resist the urge to turn it into jam.Add it to yogurt, or spread on bread.I love the sweet smell in the kitchen when I'm making jam, too.Since both the peel and membranes are removed, not a lot of scum will come out. Be sure keep skimming when it starts to simmer.I don't like the bitterness of marmalade so I leave the peel out, but if you do like that bitter flavor, it's probably better to add the peel for a bitter flavor accent. Recipe by Orihime mama

This is an apple jam recipe that I always make.Since it's low in sugar, please consume as quickly as possible.I like it best made with Jonathan apples. In that case, use 1 tablespoon of lemon juice. Recipe by pikahika

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

I was given a lot of mandarin oranges and wanted to use them up.Adding starch based sweet syrup makes the jam lustrous and beautiful, but you don't have to use it. Please adjust the amount of sugar depending on the sweetness of mandarin orange. Turn off the heat while the mixture is still runny. When it's cooled, it thickens. Recipe by shoken mama

If’n y’all like persimmons, you’ll love this jam. I’d wanted to make jelly, it’s too pulpy to be clear. So, jam it is! Either way, my Daddy said it was “good on a biscuit”! #GoldenApron23

I was impressed when I had Nankou-bai Jam from the Japan agricultural cooperative in Kinan. I created this recipe so I could easily enjoy the jam at home.1) Nanko-bai plums have soft flesh so they become softer as you cook them while mixing with a spatula. Use a food processor If you prefer a puréed texture.2) I added this step to thoroughly cook the flesh, since it scalds easily when the sugar is added. Recipe by Raby

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

It's mango season in my garden I made jam it comes out very delicious and we enjoyed with bread .it is my innovation not go for the recipe.

I was bored with regular apple jam, so I tried to come up with something new and this recipe was born. I imagined tea would be a great match with apples since there is apple tea. I ended up with a jam with a perfect color and smell.Please use any tea and sugar you prefer. I recommend using Earl Grey because of the strong fragrance. I also recommend using Jonathan apples since they don't fall apart when cooked, but I used Fuji this time and it was delicious. Bottle in a small jar, pack it with scones and bread, and it will be a very popular gift! For 1-2 medium jar. Recipe by yaburie.

I use unsweetened frozen apple juice to make a small, 8 oz cup of mason jar Jam from my rosehips. After this jam is cooled, I add agave syrup or manuka honey if I want a sweeter jam.