A mother-daughter conversation on food and cooking (mostly)

Thursday, June 28, 2007

Microwave Jam

Here's an easy way to make a small batch of jam--one or two jars.

Berries, peaches, apricots, etc.

In a large Pyrex cup or bowl, chop or mash fruit to make about 3 cups. Add sugar to equal one-half of the fruit (that is, for 3 cups of prepared fruit, use 1 1/2 cups sugar.) Add 1/2 teaspoon of butter. Mix well.

Cover loosely and microwave on High for 5 minutes. Stir again. Microwave uncovered in two-minute increments until it begins to jell when dribbled from a spoon.

Can't tell when it's jelled? It will be sticky but not thick. If you're not sure, put a tablespoonful on a plate to cool in the fridge. You can always cook it more later. Cooking time varies widely with the fruit: I cooked this batch of strawberry a total of 9 minutes, 5+2+2.

Place in clean jar. Refrigerate or freeze after it's cooled.

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