# How should I make different kinds of jams?
**URL:** https://community.anovaculinary.com/t/how-should-i-make-different-kinds-of-jams/4895
**Category:** Anova Precision® Cooker
**Created:** [February 10, 2017, 3:14pm UTC](https://community.anovaculinary.com/t/how-should-i-make-different-kinds-of-jams/4895 "2017-02-10T15:14:15Z")
**Posts on this page:** 5
**Page:** 1
### Author:  [@petersen57](https://community.anovaculinary.com/u/petersen57)
#### Post date: [February 10, 2017, 3:14pm UTC](https://community.anovaculinary.com/t/how-should-i-make-different-kinds-of-jams/4895/1 "2017-02-10T15:14:15Z")
With my cooker can I cook anything that is not in the recipes section I am thinking about making homemade jams and preservatives and all I see is strawberry and rhubarb I just want to make different kinds
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### Author:  [@jordan](https://community.anovaculinary.com/u/jordan)
#### Post date: [February 10, 2017, 6:58pm UTC](https://community.anovaculinary.com/t/how-should-i-make-different-kinds-of-jams/4895/2 "2017-02-10T18:58:05Z")
Yep, you can make all sorts of jams, they don’t have to be from the app. What types do you have in mind? There are a few other recipes we have for jam, including apricot and fig. If you swap the ingredients for fruit out for another type of fruit, your jam should turn out just fine.
> **[Sous Vide Apricot Jam](https://recipes.anovaculinary.com/recipe/sous-vide-apricot-jam)**
>
> This Sous Vide recipe is the perfect topping for toast. Though this results in a fairly chunky jam, you can puree it in a blender or food processor after cooking if you prefer a smoother version.
> **[Sous Vide Balsamic-Fig Jam](https://recipes.anovaculinary.com/recipe/sous-vide-balsamic-fig-jam)**
>
> Most cheese lovers always have some variation of balsamic-fig jam on hand at all times. It’s the perfect accompaniment to a variety of soft and hard cheeses. Now, with the Anova Sous Vide Precision Cooker, you can easily make your own Balsamic-Fig...
Let us know what you come up with, would love to check it out!
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### Author:  [@petersen57](https://community.anovaculinary.com/u/petersen57)
#### Post date: [February 10, 2017, 7:19pm UTC](https://community.anovaculinary.com/t/how-should-i-make-different-kinds-of-jams/4895/3 "2017-02-10T19:19:47Z")
if I want to make strawberry jams and jellies or preservatives
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [February 10, 2017, 9:25pm UTC](https://community.anovaculinary.com/t/how-should-i-make-different-kinds-of-jams/4895/4 "2017-02-10T21:25:45Z")
I’d be inclined to compare a traditional recipe with the sous vide recipe, eg the apricot jam, and see what the differences are. Then comparing the original recipe with your own should give you a good idea of the adjustments required to do it sous vide.
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### Author:  [@petersen57](https://community.anovaculinary.com/u/petersen57)
#### Post date: [February 11, 2017, 12:22am UTC](https://community.anovaculinary.com/t/how-should-i-make-different-kinds-of-jams/4895/5 "2017-02-11T00:22:02Z")
I was just wondering if it is almost the same thing like cooking in the pot via cooker I looked it up the way people make it verse the cooker