1/4 tsp ground cinnamon.
Directions
To make Microwave Jam:
Only a small amount of fruit necessary and NO pectin. And the jam
cooks up so fast you can even serve it warm 20 minutes after you
start. Color and flavor are lovely, too. Store in the refrigerator
for up to three months---OR IT CAN BE FROZEN. (which is what we do!)
Prepare specific fruit as directed below. Place in a 3-quart
casserole. Add specific amount of sugar, butter, lemon juice and
flavoring. Cook, UNCOVERED, on high about 15 minutes, boiling. Boil
ONLY 2 minutes. Test again.
STRAWBERRY JAM: Crush about 3 1/2 cups of whole berries to make 2
cups. Add: 1 1/2 cups sugar, 1/2 teaspoon butter, 1 1/2 tablespoons
lemon juice. Cook as above.
RASPBERRY JAM: 3 cups berries to make 2 cups fruit. Add 1 1/2 sugar,
1/2 t. butter, 1 T. lemon juice.
BLUEBERRY JAM: SLIGHTLY crush about 3 cups berries to make 2 cups. 1
12/ C. sugar, 1/2 t. butter: 1/4 c. lemon juice, 1/2 t. grated lemon
peel and
SWEET CHERRY JAM: Remove pits from 1 lb. of fruit. Cut in quarters to
make 2 cukups. Add 1 1/2 C. sugar, 1/2 t. butter, 1/4 C. lemon
juice, 1/2 t. grated lemon peel, a 2-inch cinnamon stick after
cooking.
PLUM JAM: Remoe pits and chop about 1 lb. plums to make 2 cups. Add 1
1/2 cups sugar, 1/2 t. butter, 1 T. lemon juice.
All these are to be cooked as above.
Servings: 6 servings
Microwave Jam Recipe brought to you by Recipe Ideas
Categories: Microwave
The History of Recipes
We are able to follow the history of written recipes back into distant history, at least as far back into recorded history as early Egypt, and maybe further still. Having said that, generally, these old recipes were just primitive hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to food historians is a series of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes prepared by his fellow Romans. In his works, he tells us how the roman meals were separated into appetizers, main course and dessert, something we still use today. Aspicius tells us how the Roman chefs were skilled in the use of a wide range of aromatic flavors, including many that are still in use today like basil, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from the holy land, including coriander, basil and rosemary. These new foods and spices created an increase in recipe publications, many of which still exist in private cookery archives. During the following few hundred years, the wealthy families of Europe competed with each other to serve up the most extravagent meals, and consequentially the best cooks and their recipes were at a premium. Nevertheless, it was during the nineteenth century that haute cuisine and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, trying out, and recording recipes to allow everyone to enjoy them. By the time we get to the 1900s, recipe books were in great demand, mostly as a result of better eduction, people having more leisure time and having more money to spend. |
We hope you enjoy this Microwave Jam recipe.
