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 have concord and catawba grapes in my backyard and find this far easier than trying to make wine. The key is to pick 'em before the wildlife gets 'em...lol

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

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

We make wine and jam from our own grapes: spanish tempranillo, french mourvedre, and french grenache noir grapes. Lots of seeds. I make one quart jar of jam from 4 pounds of grapes, add agave syrup nectar. Here is how we remove the seeds, which reduces the jam to 3 cups of jam from 4 pounds of grape clusters. Year round summer sweetness for sandwiches.

I received a bunch of Kyoho grapes for free.The amount of sugar is 10 g to every 100 g of grapes with skin and seeds (in a 1:10 ratio), so adjust it according to the amount of grapes you use.Grapes will fall apart if you don't treat them gently, so be careful not to stir too much. Recipe by Otometeo

Spring is here, and it's time to start preparing trays of traditional sweets! Cranberries are packed with nutrients and are great for your health. Besides cooking, you can use them to make jam or as a natural coloring for baked goods.

We received a lot of Kyohou grapes as a gift, so I turned some into jam.When straining (squeezing) the jam at step 4, it's very hot so do it after cooling it down a bit.If you add some lemon juice at the end, the color will become very bright and pretty. Recipe by yamita

I wanted to make a jam because some persimmons I had received became too soft.If you use persimmons that aren't overripe, slice them thinly and let them sit for an hour after mixing with the sugar to make syrup. You do not need to add the 50 ml of water if you do it this way (you can add the water if not enough syrup formed). I used 25% as much sugar as the persimmons. Please adjust this amount to your taste. Recipe by ankobby

We went to pick our own fruit in a farm nearby and had never tried making blackcurrant jam before but now I wished I had picked more to give away for presents.

Cleaning out your fruit bowl

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