Microwave Jams and Preserves

To make Microwave Jam:
This is a convenient and quick method for preparing 1-2 jars of jam at a time.
Only a small amount of fruit is necessary. The jam can be cooked very quickly and it can be ready to bottle within 20 minutes. The colour and flavour are good and the amount of washing up of utensils minimised. Use a large non-metallic container for the microwave. 
Prepare a selection of fruit as directed below. Heat to soften the fruit prior to adding the sugar. Add the sugar, butter (optional), lemon juice and flavouring. Cook, uncovered, on high for about 15-20 minutes.
Always do a setting gel test and cool before placing in sterilised jars, sealing and labelling.

Notes and Tips
 1 lb equivalent 450g
1 cup equivalent 1 pint
Sugar used is usually white granulated but why not try alternatives like Demerara.
Eggs used are medium size.
Microwave the clean jars for say 2 minutes to sterilise them before filling with the cooled preserve.
Always wipe the outside of the jars, label and date your produce.
Give as a special gift when visiting friends together with some homemade scones or if you think they are too good to give away then just enjoy for yourself and your family.

STRAWBERRY JAM METHOD 1:
Crush about 1lb whole berries to make 2 cups. Add: 12oz sugar, 1/2 tsp butter, 1 1/2 tbs. lemon juice. Cook as above.

STRAWBERRY JAM METHOD 2:
450g (1lb) strawberries
1tbs lemon juice
350g (12oz) sugar
Cook the strawberries and lemon juice covered in a large bowl for 6 minutes. Stir in the sugar and cook uncovered for 20 minutes.

RASPBERRY JAM:
To 1lb fruit add 12oz sugar, 1/2 tsp. butter, 1 tbs. lemon juice.

BLUEBERRY JAM:
slightly crush about 1 lb berries to make 2 cups. 12 oz sugar, 1/2 tsp. butter: 1/4 cup lemon juice, 1/2 tsp. grated lemon peel.

SWEET CHERRY JAM:
Remove pits from 1 lb. of fruit. Cut in quarters to make 2 cups. Add 12 oz sugar, 1/2 tsp. butter, 1/4 cup lemon juice, 1/2 tsp. grated lemon peel, a 2-inch cinnamon stick after cooking.

PLUM JAM:
Remove pits and chop about 1 lb. plums to make 2 cups. Add 12 oz sugar, 1/2 tsp. butter, 1tbs. lemon juice. Cook as above.

GOOSBERRY JAM:
200ml (7fl. oz.) water
450g(1lb) gooseberries topped and tailed
450g (1lb) sugar
Put the gooseberries and water in a large bowl and microwave covered for 5 minutes.
Remove cover stir and continue cooking for another 5 minutes. Stir in the sugar and cook uncovered for 20 minutes but stir halfway through.
Cool, fill sterilised jars, seal and label.

With these recipes as your guide why not try apricots, quince, blackberries etc.

LEMON CURD:
100g (4oz) butter
225g (8oz) sugar
175ml (6fl oz) lemon juice
Grated rind of 3 large lemons
3 eggs
Place butter, sugar, lemon juice and rind in a large bowl and cook uncovered for 3 minutes stirring half way through.
Beat the eggs into the mixture and cook for 5 minutes stirring well every minute.
Cool, fill sterilised jars, seal and label.

Best stored in the refrigerator and eaten within a month of making.
So tasty this isn't a problem as it won't be around for long. Next time instead of lemon only why not try oranges and lemon curd or lemon and lime curd.