OT: Microwave Jam Recipe

MICROWAVE JAM Diced or crushed fruit and flavourings

1 ½ cup sugar ½ tsp butter

Prepare fruit & flavourings and place in 2 qt glass measure. Add sugar and butter; stir thoroughly. Cover with wax paper. MICRO HI 6 min. or until mixture comes to a boil. Remove wax paper and stir fruit mixture. MICRO HI, uncovered, for time on chart. Jam will set to good consistency if it begins to coat a metal spoon. Pour into sterilized jars, seal and store.

FRUIT TIME Apple 5-7 min Apricot 10-12 min Apricot & Pineapple 13-15 min Berry 13-15 min Blueberry 9-11 min Cherry 9-11 min Spiced fig & orange 13-15 min Peach 13-15 min Peach & Plum 13-15 min Plum 9-11 min Purple Plum & orange 9-11 min Strawberry 15-20 min Red Currant 10-12 min Marmalade 9 min?

APPLE: Peel and core 4 apples; dice to make 2 cups. Add 1 tbsp lemon juice and 1 tsp cinnamon. APRICOT: Remove pits from about 1 lb apricots. Chop to make 2 cups. Add 2 tbsp lemon juice. APRICOT & PINEAPPLE: Remove pits from ¾ lb apricots; chop to make 1 1/2 cups. Combine with 1/2 c unsweetened crushed pineapple. Add 1 tbsp lemon juice. BERRY: Crush about 3 c raspberries to make 2 c. Add 1 tbsp lemon juice. BLUEBERRY: Slightly crush 3 c blueberries to make 2 c. Add 1/4 c lemon juice, 1/2 tsp grated lemon peel, 1/2 tsp cinnamon. CHERRY: Pit about 1 lb cherries and cut into halves to make 2 c. Add

1/4 c lemon juice, 1/2 tsp lemon peel, 2? cinnamon stick (remove after cooking). SPICED FIG & ORANGE: Dice 8-10 figs to make 1 1/2 c; combine with 1/2 c peeled chopped orange. Add 1 1/2 tsp grated orange peel, 3 tbsp lemon juice, 1/4 tsp ginger, 1/4 tsp cloves, 1/4 tsp cinnamon. PEACH: Remove pits from 1 lb peaches; chop to make 2 cups. Add 1 tbsp lemon juice, stir in 2 drops almond extract after cooking. PEACH & PLUM: Pit 1/2 lb each peaches and plums; chop to make 3/4 c each fruit. Add 1/2 c finely chopped orange, including peel. PLUM: Remove pits from 1 lb plums; chop to make 2 c. Add 1 tbsp lemon juice. PURPLE PLUM & ORANGE: Remove pits from 1 lb prune plums; chops to make 1 1/2 c. Combine with 1/2 c peeled, finely chopped orange. Add 2 tsp grated orange peel, 1 tbsp lemon juice, 1/8 tsp cinnamon. STRAWBERRY: Hull 3 1/2 c whole berries and crush to make 2 c. Add 1 1/2 tbsp lemon juice. RED CURRANT: Use 2 c red currant puree. MARMALADE: Orange: 3 oranges, 2 lemons Grapefruit: 2 grapefruits, 2 lemons Orange-Grapefruit: 2 oranges, 1 grapefruit Three-Fruit: 1 orange, 1 grapefruit, 1 lemon Peel fruits, using a peeler ( thin zest layer). Slice very fine. In small saucepan mix zest, 1 1/2 c water and 1/8 tsp baking soda; bring to boil and simmer, covered, 20 min., stirring often. Chop peeled fruit; add pulp and juice to undrained rind. Simmer, covered, 10 min longer. Measure 2 cups of simmered fruit and pulp, and prepare as above.