kitchen Angst!

Microwave Jams:

Strawberry jam

This recipe makes about 6 cups

2 lb. strawberries, hulled
3 tbsp lemon juice
4 and 1/2 cups sugar
Rinse the strawberries, pat them dry with paper towels. Put them in a large(7 and 1/2 pint) bowl suitable for the microwave.
Add the sugar and mix well.
Microwave on high for 5 minutes.
Remove and stir well to dissolve the sugar.
Return to the microwave and cook for 10-12 minutes on high, stirring twice during this cooking time.
skim off any foam, and test for jellying.
Allow to stand for a few minutes, then pour into HOT jars, cover, seal and label.

Raspberry jam

This also makes 6 cups

2 lb. raspberries
3 tbsp lemon juice
4 and 1/2 cups sugar
If using frozen raspberries, defrost them for about 8 minutes, or for fresh cook them for 3 minutes.
Add the lemon juice and cook for 2 minutes.
Stir in the sugar and cook on hi for 4 minutes, remove and stir.
Cook on high for 10 minutes, remove and stir.
Cook again on high for 5 more minutes, remove and stir.
Check for jellying, although this jam always sets up nice after cooling so don’t worry if it seems runny now.
Allow it to cool slightly, pour into HOT jars, cover, seal, and label.

Freezer Jam

This makes about 4 cups

This is more a conserve than a jam.
Raspberries, strawberries, peaches, as well as nectarines work well in this process.
You don’t have to peel the peaches, or nectarines for this, just pit the fruit, chop it finely with a knife, or mince it in a food processor.
1 lb. of fresh soft fruit
2 cups of sugar
2 tbsp lemon juice

Combine all ingredients in a large bowl, stir and let set for several hours in a warm place, or until the fruit has softened, and the sugar is fully dissolved.
Pour into small plastic containers (with lids), label, date, and freeze.
Frozen, it will last 9 months, once thawed it will last in the refrigerator for 3 weeks.
It will take 15-20 minutes to defrost.

Uncooked Raspberry Jam

Makes 4 cups

1 lb. raspberries
2 and 1/2 cups sugar

The fruit must be firm, ripe, and dry, or it will not keep. to clean roll gently in paper towels.
With an electric mixer, or food processor beat the sugar and fruit together until the sugar is completely dissolved.
pour into jars, cover, seal, label, date, and refrigerate.
Eat within 2 weeks, or freeze it you need more time.

Now see how easy it can be! Even though I would be hard pressed to truly call these jams, I think you will see that they do work and the end result is similar enough.
Have fun,
James