Microwave jam

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Microwave jams are a new, quick, and easy way to make jam. One of the best things about microwave jam is that a fresh batch can be made in the morning to serve warm for breakfast! The advantage of microwave jam over freezer jam is that the time for the jam to gel is shortened considerably (15 minutes vs. up to 24 hours). However, microwave jams, like freezer jams, must be stored in the refrigerator or freezer to stop the growth of bacteria; microwaving does not process jam the way a boiling water canner does.

The following basic recipe can be used to make any of the nine different fruit jams listed in the chart. As with other jam and jelly recipes, do not attempt to double or triple the basic recipe; the jam will not set properly. If you have an abundance of fruit, consider:

• making several batches, or
• freezing a prepared, measured amount of fruit with sugar and flavorings according to the “Fruit for Microwave Jam” chart, so that at a later time, all you need to do is thaw and microwave to make fresh jam.

To make microwave jam, you need:

• 1 1/2 to 2 cups chopped fruit
• flavorings and lemon juice (see chart)
• 1 1/2 cups sugar

1. Prepare fruit and flavorings according to the “Fruit for Microwave Jam” chart.
2. Pour fruit mixture into a 2-quart glass measuring cup or a 2 1/2- to 3- quart ceramic or glass casserole dish. Add sugar. Let stand until juices form (approximately 30 minutes).
3. Microwave, uncovered, on HIGH (100%) for 6 minutes or until mixture begins to boil*. Stir well.
4. Microwave on HIGH (100%) for 10 to 13 more minutes, stirring every 2 to 3 minutes.
5. Spoon 1 tablespoon jam into a custard cup and refrigerate for 15 minutes; test consistency. For thicker jam, reheat jam to boiling, then microwave on HIGH (100%) for 2 more minutes; retest.

* Cooking times may differ, depending on microwave power and wattage.

Makes approximately 2 cups. Store up to one month in the refrigerator; up to one year in the freezer.

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