Ingredients
2 pt berries, raspberries, blackberries
3 cup sugar
Directions
Place berries in an 8 cup measuring bowl or larger microwave-safe
bowl and crush lightly. Stir in the sugar and let stand 5 minutes.
Cover the container with plastic wrap and turn back a corner of the
plastic so steam can escape. Microwave on HIGH (100%) 4-5 minutes, or
until the mixture has come to a boil. Continue to microwave on MEDIUM
(50%) for 8 minutes.
(Caution, this can boil over easily. If your microwave oven has no
glass dish on the bottom, place the bowl on a plate to catch any
juices.) Remove plastic wrap and cook on MEDIUM (50%) for 8 minutes
more.
To test the jam, dip a spoon in the mixture. Run your finger through
the mixture on the back of the spoon. If it leaves a distinct trail
without closing in on itself, the jam is done. To double check, spoon
a bit on a small saucer and place it in the freezer for 1 minute. It
should have a jam-like consistency. If the jam needs more cooking,
microwave on MEDIUM (50%) for a few more minutes. Store in the
refrigerator.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
Servings: 2 half pints
Microwave Berry Jam Recipe brought to you by Recipe Ideas
Categories: Fruit; Microwave
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into the far past, at least as far as the Egypt of the Pharoahs, and possibly even further than that. However, sadly, these ancient records were just basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into The time of the romans around 25BC a man called Apicius created a number of documents describing recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. He also tells us how the ancient cooks used a wide range of aromatic flavors, including some familiar names like basil, mint and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many foods and spices from Arab cuisine, such as basil and coriander. These new foods and spices prompted an explosion in publications on food, many of which are kept safe in private libraries. For the centuries that followed, the rich families of the West competed to serve the best banquets, and as a consequence, the best chefs and their recipe collections were at a premium. Even so, it wasn`t until the 19th century the formal cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. By the time we get to the 20th century, cooking publications were highly popular due to more people being able to read, people having increased spare time and having more disposable income. The introduction of the TV brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Microwave Berry Jam recipe.
