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from: Carol
Microwave Jam
From Sunset Magazine Makes 2 cups
2 cups diced or crushed fruit
1-1/2 cups sugar
1/2 tsp butter or margarine
Lemon juice and other flavorings (as specified with each fruit)
Prepare fruit.
Put into a 2-1/2 or 3 qt ceramic or glass casserole. Add sugar, butter, lemon
juice and any other flavorings.
Allow to stand until juices form, about 30 minutes. If necessary, crush fruit
with a potato masher or fork.
Cook, uncovered , on high power for 15 minutes.
As soon as mixture starts to boil (6-8 minutes), stir it. Continue cooking,
stirring every 2 or 3 minutes.
When jam has cooked about 13 minutes, spoon out 1 tablespoon into a custard cup;
cool in the freezer for 5-7 minutes or in refrigerator for 15 minutes, then test
consistency. If you like it thicker, reheat jam to boiling, boil 2 minutes, then
test consistency again.
Apricot
1 pound apricots makes 2 cups.
Add 2 tablespoons lemon juice with sugar.
Berry - Raspberry, blackberry, boysenberry or
combinations of them
Crush about 3 cups whole berries to make 2
cups.
Add 1 tbs lemon jice with sugar.
Blueberry
Slightly crush about 3 cups berries to
make 2 cups.
Add 1/4 cup lemon juice, 1/2 tsp grated lemon peel, and 1/4 tsp ground cinnamon
with the sugar.
Strawberry
Crush about 3-1/2 cups of whole berries,
to make 2 cups.
Add 1-1/2 tbs lemon juice sugar.
Sweet Cherry
1 pound fruit cut in quarts to make 2
cups.
Add 1/4 cup lemon juice, 1/2 tsp grated lemon peel, and a 2 inch cinnamon stick
or 1/2 tsp ground cinnamon with sugar.
Remove cinnamon stick after cooking.
Peach or Nectarine
Chop about 1 pound peeled peaches or
nectarines, to make 2 cups.
Ad 1 tbs lemon juice with the sugar.
If desired, stir in 2 drops almond extract after cooking.
Peach-plum marmalade.
Chop about 1/2 pound each, peaches and
plums to make 3/4 cup each fruit.
Combine with 1/2 cup finely chopped unpeeled orange.
Omit lemon juice
Plum (Santa Rosa and similar varieties)
Chop about 1 pound plums to make 2 cups.
Add 1 tbs lemon juice with the sugar.
Purple Plum Conserve
Chop about 1 pound purple prune-plums, to
make 1-1-2 cups
Combine with 1/2 cup finely chopped peeled orange.
Add 2 tsp grated orange peel
1 tbs lemon juice and 1/8 tsp ground cinnamon with sugar.
For a bittersweet flavor, you can substitute 1/2 cup unpeeled orange for the
peeled orange, then omit the orange peel.
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