Microwave Jam
I use this recipe often to make a VERY small batch of jam. Since its yield is only two cups, it's quick and easy to make your own jam with a small amount of fruit.
I use this recipe often to make a VERY small batch of jam. Since its yield is only two cups, it's quick and easy to make your own jam with a small amount of fruit.
- Carbohydrate 1020.97 g
- Cholesterol 0 mg
- Fat 0.9 g
- Fiber 9.49999988079071 g
- Protein 7.1 g
- Saturated Fat 0.125 g
- Serving Size 1 1 Recipe (1400g)
- Sodium 15 mg
- Sugar 1011.47000011921 g
- Trans Fat 0.215 g
- Calories 3973 calories
Step-by-step
- Prepare fruit and flavorings in a 2-quart glass measuring cup or 2 1/2 to 3-quart casserole.
- Add sugar. Let stand until juices form, about 30 minutes.
- Microwave, uncovered, on High (100 percent) for 6 minutes or until mixture begins to boil. Stir well. Microwave on High (100 percent) for 10 to 13 minutes more, stirring every 2 to 3 minutes. Spoon 1 tablespoon jam into custard cup and refrigerate for 15 minutes; check consistency. For thicker jam, reheat jam to boiling, then microwave on High (100 percent) for 2 more minutes; retest. Makes about 2 cups.
- Strawberry: Rinse and crush about 3 1/2 cups hulled berries (you should have about 2 cups). Add 1 1/2 tablespoons lemon juice.
- Blueberry: Rinse and slightly crush about 3 cups blueberries (you should have about 2 cups). Add 1/4 cup lemon juice, 1/2 teaspoon grated lemon peel and 1/4 teaspoon ground cinnamon.
- Peach: Rinse, peel, pit and chop about 1 1/3 pounds peaches (you should have about 2 cups). Add 1 tablespoon lemon juice. If desired, stir in 2 drops almond extract after cooking.
- Apricot: Rinse, pit, and chop about 1 pound apricots (you should have about 2 cups). Add 2 tablespoons lemon juice.
High-power microwave cooking rapidly drives off moisture from fruit without scorching the natural sugars, creating a stable gel in a fraction of the time required by traditional stovetop methods. Letting fruit macerate in granulated sugar for 30 minutes draws out cellular water through osmosis, liquefying the mixture before heat is ever applied and ensuring uniform cooking.
Container selection dictates success here. Use a two-quart glass measuring cup or a two-and-a-half to three-quart casserole dish because boiling fruit sugar expands aggressively and requires high sidewalls to prevent boil-overs. Frequent stirring during the final heating window distributes heat evenly, preventing localized burning where sugar concentration is highest.
Consistency testing requires chilling a spoonful of hot jam on a cold plate for 15 minutes to accurately observe the set point before jarring. Incorporating alternative stone fruits or berries requires maintaining the foundational fruit-to-sugar ratio, though acid adjustments like lemon juice compensate for varying natural pectin levels across different produce types.
