Small Batch Microwave Jam
 

Aletha


Diced or crushed fruit and flavor
1/2 cup sugar
1/2 tsp. butter or margarine
Prepare the fruit and place in an 8 cup glass measure with a spout (or a 2½ to 3 quart casserole dish). Let stand until juices form - about thirty minutes. Microwave on High for 10-14 minutes, stirring every 2-3 minutes.
Spoon out 1 tbsp. of jam, refrigerate for 15 minutes and test consistency. If you like thicker jam, re-heat to boiling then microwave for 2 more minutes. Makes 2 cups.
Storage:
These jams will keep for several months in the fridge; freeze for longer storage. Use any small, clean jam jars with tight-fitting lids.
Canning
For pantry storage, use 2 one-cup canning jars. Scald jar lids and bands for 5 minutes, and keep lids in scalding water until ready to use. Steralize the jars by boiling for 15 minutes; fill immediately with hot jam, leaving ¼ inch of head space.
Pour jam into hot jars, skim off foam and add more jam, if needed, to maintain ¼ inch headspace.
Wipe rims clean with damp cloth. Place lids on jars and screw down tightly. Let cool. Press lids to test seal - if they stay down the jars are sealed. (If you feel that a jar hasn't sealed properly, stay on the safe side and store in the fridge or freezer.)
Fruit and Flavor Combinations
for Small Batch Microwave Jam

Apricot:
Remove pits from 1lb of apricots and chop to make 2 cups. Add 1 tbsps lemon juice.
Apricot-Pineapple:
Remove pits from 3/4lb apricots and chop to make 1-1/2 cups. Combine with 1/2 cup crushed pineapple and 1 tbsp. lemon juice.
Berry:
Crush 3 cups or raspberry of blackberries or a combination of both, to make 2 cups, and add 1 tbsp lemon juice.
Strawberry:
Crush 3-1/2cups of strawberries to make 2 cups. Add 1-1/2tbsps lemon juice.
Peach or Nectarine:
Remove pits from fruit, peel and chop to make 2 cups. Add 1 tbsp. lemon juice.