Easy Homemade Microwave Jam
Today I am going to explain how easy and quick it is to whip up a batch of homemade fruit jam. I know, I know, you are thinking it will take hours and hours, and make a huge mess in the kitchen resulting in gallons and gallons of jam that may or may not be any good right? Not so! This recipe has the busy multitasker in mind. Great for all you aspiring gal and guy cooks out there wanting small manageable quantities without risking the loss of superior taste and ease of preparation. So lets get started. First a suggested list of possible ingredients.
Any fruit will do as long as it is ripe and not bruised. It can be either fresh or frozen, it doesn't matter. I like to do fruit combos like triple berry ( blueberries, strawberry's and raspberries.) or pineapple/ mandarin orange/ ginger. Each batch of jam makes about 2 cups which can either be put in jam canning jars or plastic containers for use within a week. Or straight to the freezer for later use. The most important rule for this recipe, which I can not stress enough is NEVER DOUBLE THIS RECIPE! From start to finish each batch takes about 15 minutes. So if you want to make a lot just make several batches in a row.
- 2 to 3 cups fruit, chopped and then mashed
- berries/cherries pineapple, peaches
- butter, lemon juice, flavorings
- Chop your choice of fruit or berries to end up with 2 cups of mashed fruit. Add a scant one cup of white sugar and a pat of butter, a squeeze of lemon juice and stir. Spoon into either a 2 quart (8 cup) glass measuring cup or a 3 cup ceramic or glass casserole dish with rather tall sides.
- Microwave for 5 minutes and then take out and stir. Microwave again for 3 to 5 minutes stirring every couple of minutes. What you are looking for is the jam to start cooking down and beginning to thicken on its own. Take a spoonful of the jam and put it in a glass custard cup and put it in the refrigerator for 15 minutes. This test will tell you if it is thickened enough. If not microwave a minute or two more until you reach the desired consistency.
- At this point i transfer the jam to a large old margarine tub style container so i can use my portable blender to quickly whirl the jam into a smooth texture. ** Be very careful with this step, the jam is very hot and may splash up. Ladle into your containers of choice and wait for the high praise you are sure to hear!
- ** For those of you that like to use jelly jars ( I do because once sealed they have a much longer shelf life) All I do is get water boiling and put my jars and BOTH pieces of the lids in the water and bring to a hard boil while I am making the jam. Follow the simple instructions on the box. Just fill, wipe the rims clean, then screw the lids on hand tight and let them cool. Done!
- The following is a list of suggested combinations: Apricot/Pineapple, Triple Berry (blueberry,raspberry/ strawberry), Peach Almond (just use a drop of extract after the jam is cooked), Mango Mint, Pineapple/Mandarin Orange with pickled Ginger, Rhubarb/Strawberry Think of your own combo and get creative! Remember to rate this recipe/ have fun and leave comments. Enjoy!
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