Preserves and jams

Waimarino Bulletin, Volume 1, Issue 41, 3 April 1984, Page 10

Preserves and jams

Nothing can beat the flavour of your own homemade jams and preserves. But with the use of your microwaves, jam preparation goes so quickly, you can boil up a batch just before breakfast. Unlike jams conventionally cooked, microwave jams don't scorch, nor do they require constant stirring but they do need some attention, so youll want to stay in the kitchen. Use a large container, at least 2qt (8 cup) to prevent boil-over and remember sugar mixtures can reach a high temperature. So take care when transferring the mixture from pot to jars. Choose ripe fruits ... these will result in a sweet, well-set jam. Most fruits used in microwave jams will require chopping. Experiment with your food processor or chop by hand. If you intend keeping this jam for a long period of time make sure the

jars are well sterilised in the oven, otherwise small quantities can be refrigerated for immediate use. Microwave Jam Diced or crushed fruit and flavourings (recipes follow). IV2 cups sugar, % teaspoon butter or margarine. Prepare fruit and flavourings and place in a 2 quart glass measure or 2x/i to 3 quart casserole. Add sugar and butter, stir thoroughly. Cover with wax paper. Microwave on high (100%) for about 6 minutes or until mixture comes to boil. Remove wax paper and stir fruit mixture. Microwave, uncovered, on high (100%) for the time indicated on chart below. Fruit: Apricot; time: 1012 miris. Peach or nectarine 13-15 mins. Peach and plum 13-15 mins. Plum 9-11 mins. Strawberry 15-20 mins. Jam will set to good consistency if it begins to coat a metal spoon. Test by dripping fruit mixture from side of spoon, droplets should be thick. Or put 1 tablespoon of the mixture in a custard cup after minimum time; place in frefezer for 5 to 7 mins or in refrigerator for

15 mins; test consistency. If it's not thick enough, reheat to boiling, then microwave uncovered, on high for 2 more minutes; test consistency again. Pour into hot sterilised jars, filling each 2/3 full. Cool, cover with lid, refrigerate or freeze. Apricot jam: Remove pits from about 1 pound apricots; chop to make two cups. Add 2 tablespoons lemonjuice. Peach or nectarine: Remove pits from about 1 pound peaches or nectarines; chop to make 2 cups. Add 1 tablespoon lemon juice. If desired, stir in 2 drops almond extract after cooking. Peach and plum: Remove pits from about V2 pound each peaches and plums; chop to make 3A cup of each fruit; combine with V2 cup seeded and finely chopped orange, including peel. Plum: Remove pits from about 1 pound plums; chop^n to make 2 cups. Add 1^^ tablespoon lemon juice. Strawberry jam: Hull about 3 M cups of whole strawberries and crush to make 2 cups. Add \XA tablespoons lemonjuice.