Microwave Raspberry Jam



I used to have this idea that only little old ladies who live in the countryside make jam in their kitchens, which is why I have never made jam before until now! The microwave method of making jam is awesome and saves you so much time. Not only that, but it only uses 3 ingredients and there is no setting agent like pectin required either. However, it does use lemon rind during the cooking process, and that perhaps helps to set the jam, since citrus fruits contain a high concentration of pectin. The lovely thing about this jam is that it's bursting with pure fruity flavour from the raspberries, it's like eating a raspberry concentrate. It tastes so much better than commercially manufactured jams.


You can use fresh or frozen fruit in making the jam, and in any combination of fruits  you like. I've used frozen raspberries here, and they were simply fantastic. Make sure you use a large Pyrex bowl for this as the jam will triple in volume as it cooks in the microwave, and you surely wouldn't want jam all over the turntable. The recipe is from Taste which uses 500g of fruit. I used only 350g of raspberries and scaled down the amount of sugar and lemon used proportionately. You can use other types of berries, stone-fruits like plums, peaches and apricots, or try pineapple or mangoes. Use these fruits in combination if you like and personalise your own jam. They make great gifts too!

Microwave Jam

Ingredients

1 lemon, halved
500g (1 pound) fruit remove stone or stalk and chop fruit
1 1/2 cups (335g) white sugar

Method

  1. Juice the lemon. Place fruit, lemon juice and the rind halves in a large microwave safe bowl. Cook, uncovered, on High/100% power, stirring occasionally for 6 minutes.
  2. Add the sugar and cook on High/100% power for 15-20 minutes, stirring every 2-3 minutes, or until the jam reaches setting point. (To do this, cool some jam on a chilled saucer and run your finger through it. If the jam wrinkles and stays separate it is ready to bottle.)
  3. Discard lemon rind and spoon the hot jam into a clean jar. Invert for 2 minutes then turn upright to cool.





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