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Jam: Microwave Jam

Source of Recipe

www.recipeland.com


Recipe Link: www.recipeland.com

Store in the refrigerator for up to three months---OR IT CAN BE FROZEN. (which is what we do!) Prepare specific fruit as directed below. Place in a 3-quart casserole. Add specific amount of sugar, butter, lemon juice and flavoring. Cook, UNCOVERED, on high about 15 minutes, until boiling. Boil ONLY 2 minutes. Test again.

STRAWBERRY JAM: Crush about 3 1/2 cups of whole berries to make 2 cups. Add: 1 1/2 cups sugar, 1/2 teaspoon butter, 1 1/2 tablespoons lemon juice. Cook as above.

RASPBERRY JAM: 3 cups berries to make 2 cups fruit. Add 1 1/2 sugar, 1/2 t. butter, 1 T. lemon juice.

BLUEBERRY JAM: SLIGHTLY crush about 3 cups berries to make 2 cups. 1 12/ C. sugar, 1/2 t. butter: 1/4 c. lemon juice, 1/2 t. grated lemon peel.

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

PLUM JAM: Remoe pits and chop about 1 lb. plums to make 2 cups. Add 1 1/2 cups sugar, 1/2 t. butter, 1 T. lemon juice.